Ingredients:
1.5kg whole snapper, scaled, gutted
Juice of 1 lemon
Sea-salt flakes and freshly ground black pepper, to season
1/2 cup olive oil
1 brown onion, chopped
2 cloves garlic, crushed
1 stalk celery (with leaves), chopped
1 carrot, thinly sliced
400g can chopped tomatoes
2 tbsp chopped flat-leaf parsley leaves
1/4 cup water
1/2 cup white wine
1/2 tsp caster sugar
Lemon slices, to serve
Extra chopped flat-leaf parsley leaves, to serve
Method:
1. Put fish on a large plate and squeeze over lemon juice. Season, then cover with plastic wrap and set aside.
2. Preheat oven to 180°C. Heat oil in a large frying pan over a medium heat. Add onion, garlic, celery and carrot, and cook until onion is soft and translucent. Add tomato, parsley, water, wine and sugar. Season. Cover and simmer for 10 minutes.
3. Spoon 1/8 of the sauce into base of a large baking dish and top with fish. Top with remaining sauce. Cover with foil and bake for 30 minutes. Remove foil. Spoon sauce in pan over fish again. Cook, uncovered, for a further 10 minutes.
4. Transfer baked fish to a serving platter. Top with lemon and extra parsley. Serve with a Greek salad and bread, if you like.