For 4 people
For 4 people
Ask your fishmonger to gut the fish, leaving the head on, then make three diagonal cuts on each side of the flesh.
Peel the tomatoes and potatoes, cut them into one-centimeter-thick slices, and wash and cut the peppers into strips.
In a bowl, mix olive oil with spices and mince garlic, parsley and cilantro.
Place the tomatoes in a large, hollow earthenware dish, cover them with the potato slices, then place the fish on top.
Add lemon slices, bell pepper strips and sliced chilies, sprinkle with oregano and drizzle with the olive oil and spice mixture.
Cover with chopped fresh herbs, garlic and bay leaves, then pour in water until it reaches the surface and cover the dish with aluminum foil.
Bake in the oven at 150°C for about 30 minutes, remove the foil and continue baking for another 30 minutes.
Serve in the baking dish with a lemon wedge on the side.
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