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.
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
- 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.
- 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.
- 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.
- Bake on the middle rack of the oven for 40–45 minutes.
- Serve the fish over a bed of the vegetables. Spoon some of all sauce over the fish. Serve