Servings: 4
Recipe By: John Perales (a native of Athens), of O'Henry's Restaurant, Washington, D.C.(1970)

1 3-4 pound Whole Red Snapper -- cleaned (deboned if desired)
2 cloves Garlic -- minced
3 tablespoons Olive Oil
Juice of 1 Lemon
2 teaspoons dried Oregano
1 teaspoon Sea salt or Kosher Salt
1/2 teaspoon coarse-ground Black Pepper
1 cup chopped Onion
1/2 cup chopped Carrots
1/2 cup chopped Celery
1/4 cup chopped fresh Parsley
1 can Diced Tomatoes (16-oz.)
Pinch ground Cinnamon

Preheat oven to 375 degrees; grease a 13x9x2 baking pan. Rinse fish thoroughly inside and outside with cold water; pat dry with paper towels. With a sharp knife, score both sides of fish about 1/8" deep diagonally. In a small bowl, whisk the garlic, oil, lemon juice, salt, pepper and oregano; pour over fish; let marinate at room temperature about 20-30 minutes.
Meanwhile, in a medium skillet briefly saute the onions, carrots, celery and garlic in oil until just soft. Sprinkle with a little salt and pepper. Stir in parsley, tomatoes and a tiny pinch of cinnamon; mix well and just heat through.
Spoon one-half of the sauce into the prepared pan. Remove fish from marinade, reserving the marinade. Place fish on top of the sauce. Pour remaining sauce and arrange around and over the fish. Drizzle about 2 tablespoons of the marinade over top. Bake 30-40 minutes, or until fish flakes easily with a fork. Place fish on a warm platter and spoon some of the sauce and pan juices over all and serve immediately, garnished with a little more parsley.
Suggested Wine: White Retsina or other white wine (not too dry)
Serving Ideas : Serve with steamed new potatoes and tossed green salad.

NOTES : John Perales (bless him, he's gone now and so is his restaurant) would prepare this dish often, and invite a few of his regular customers to join him to feast on this gorgeous fish in a dark corner in the back of the bar. What fun--what a guy---what a fish---what a dish!!

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved