In Greece, place refers to something baked with tomatoes and oil. In this case, it’s a whole fish. Use a
large red snapper, trout, cod, or grouper for this dish.
Serves 4
1 (2-pound) whole fish, cleaned, scaled, and gutted
2 teaspoons salt, divided
1 ⁄ teaspoons pepper, divided
1 ⁄ cups chopped fresh parsley
4 medium potatoes, peeled and cut into wedges
2 large cubanelle peppers, stemmed, seeded, and sliced
5 cloves garlic, peeled and roughly chopped
2 large tomatoes (1 diced and 1 halved and sliced), divided
4 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
⁄ cup extra-virgin olive oil
5 tablespoons flour
1 teaspoon sweet paprika
1 cup hot water

  1. Preheat the oven to 350°F. Rinse the fish & pat it dry with a paper towel. Season the fish on both
    sides and in the cavity with 1 ⁄ teaspoons of salt and ⁄ teaspoon of pepper.
  2. Sprinkle the parsley on the bottom of a large baking dish. Top the parsley with the potatoes, peppers,
    garlic, tomatoes, and oregano. Place the fish on top of the vegetables.
  3. In a medium bowl, whisk the oil, flour, and paprika. Pour the oil mixture over the fish. Pour the hot
    water over the surrounding vegetables. Season with the remaining salt and pepper.
  4. Bake on the middle rack of the oven for 40–45 minutes.
  5. Serve the fish over a bed of the vegetables. Spoon some of all sauce over the fish. Serve

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