Plaki (baked Snapper With Potatoes)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1 whole red snapper (gutted and scaled)
• 3 -4 idaho potatoes, cut in 1/2 inch rounds
• 1 -2 tomato, cut into 1/2 inch rounds
• 1/2 bunch fresh parsley, minced
• 1 -2 onion, cut into 1/2 inch rounds
• 5 -6 garlic cloves, sliced
• 3/4 cup olive oil
• 1 1/2 lemons
• oregano
• salt
• pepper
• water

Recipe

• 1 after your fish is totally cleaned, place it in a large baking pan and score it with a knife on each side, making three lines or incisions on its body. you can make it fancy and do another 3 lines the cross way if you're in a jaques pépin kinda mood.
• 2 season it generously with salt, pepper, and oregano, especially inside the gutted slit and on the side incisions.
• 3 you may also add some garlic or slices in the belly and the incisions.
• 4 place the fish exactly in the middle of the pan. around it, add the potatoes,onions and tomatoes in a row, alternating one after the other. season those as well, with salt, pepper, parsley and lots of oregano.
• 5 place any leftovers inside the belly of the fish.
• 6 drizzle the food with the juice of one and a half lemons.
• 7 add the olive oil, evenly coating all ingredients.
• 8 add 1/2 cup water.
• 9 place in a 375 to 400 degree oven and cook until potatoes are tender for about 45 minutes to an hour. you may even foil it first for about half the time.
• 10 the sauce shouldn't be too thick or too watery.
• 11 the fish and potatoes should be a bit crisp and brown on their surfaces.
• 12 add more lemon if desired.