Baked Fish with Potatoes

A baked whole fish on a layer of potatoes, onions and tomatoes is a simple but spectacular Mediterranean dish. Don't forget to ask your fish vendor to clean out the innards but keep it whole for baking.

Ingredients
2 gilt-head bream (ask for the innards to be cleaned out for baking whole)
1 large onion, sliced fine
3 medium potatoes, sliced approx. 1/4" thick
4 medium tomatoes, sliced
sliced lemon
salt
1/4 cup approx., Olinda Ridge extra virgin olive oil
Parsley for garnish

Preparation
Preheat the oven to 350 degrees.

In an oven dish layer the potatoes, onions and tomatoes. Salt slightly.

Place the fish on top of the layers. Make 2-3 small cuts on the facing side and put a slice of lemon in each. You can also add more slices inside the fish if desired.

Drizzle a generous amount of olive oil on top. Dash salt on the fish.

Bake for about 30 minutes, until the eye is hard and white and the fish is flaky white.

Garnish with parsley.

Serves 3-4

Menu suggestion: Serve with soup and/or salad.