1 1/2 kg whole snapper or bream
salt and pepper
Juice from 1 lemon
1/2 cup olive oil
1 large onion - sliced
3 cloves garlic - thinly sliced
1/2 cup chopped celery
425 can tomatoes - peeled
1/2 cup water
1/2 tsp sugar
1 tsp oregano
Prepare fish, leaving head and tail on. Make diagonal cuts on surface, sprinkle with a little salt and pepper and lemon juice. Set aside for 20 minutes.
Heat half of the oil in a frying pan, and saute onion, garlic and celery for 3 minutes. Add tomatoes, water and oregano, and season with salt and pepper. Saute for further 2 minutes.
Pre-heat oven to 180 degrees C, spread mixture in an oiled roasting pan and place fish on top. Drizzle remaining oil over the fish. Bake for 30-40 minutes, depending on size. Baste fish during cooking.
Remove fish to serving platter, spoon sauce around the fish, and serve with vegetable accompaniments or salad.
Source: Purple Chef Recipes Collection