Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."
2-1/2 pound red snapper, cleaned, with head and tail left on
Juice of 1 lemon
3 tablespoons fresh oregano
1 cup olive oil
1 lg. onion, chopped
1/4 cup chopped parsley
2 cloves garlic, minced
1 pound new potatoes, sliced
6 ripe tomatoes, peeled, seeded, sliced
1/2 cup bread crumbs
1 lemon, cut into 1/4-inch slices
1 bay leaf
Preheat the oven to 350 degrees F. Sprinkle fish with salt. Score the fish by making 3 diagonal cuts about 1 inch apart and 1/2 inch deep into thickest part of fish. Combine the lemon juice, oregano, and black pepper in a small bowl. Press mixture into slits.
Brush about 1 tablespoon of olive oil in a baking dish large enough to hold the fish. Lay the fish in the dish, then brush about 1 tablespoon of oil over the fish. Cover and let marinate for 30 minutes.
Heat 1/4 cup of oil in a skillet over medium heat. Saute the onions for 5 to 6 minutes. Stir in the parsley and garlic and remove from the heat. Place onion mixture over the fish, followed by the potatoes and tomatoes. Sprinkle about 4 tablespoons oil on top. Sprinkle on the bread crumbs. Arrange the lemon slices and bay leaf. Bake for 30 minutes; fish should feel firm.