Recipe for 4 people
2 whole perches (about 650-750g.), thoroughly cleaned
3 tablespoons olive oil (some extra for brushing the pan)
2 large ripe tomatoes, sliced
1/2 cup chopped tomatoes
2-3 bay leaves
Juice of one large lemon
3 tablespoons chopped parsley
1 large onion, sliced
2 tablespoons breadcrumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Wash the perch and pat dry with paper towel. Preheat oven at 190oC.
In a bowl place: chopped tomatoes, lemon juice, olive oil, parsley, breadcrumbs, salt and pepper. Stir well to combine.
Brush a large baking pan with some olive oil. Arrange at the bottom of pan the onion slices and half of the tomato slices. Over them place the fish next to each other. Arange the remaining tomato slices over each perch.
Drizzle the perches evenly with the mixture from the bowl. Using your fingers slightly bent the bay leaves and place among the fish. Cover the baking pan with aluminum foil.
Bake in preheated oven for 20 minutes and 6-8 more minutes uncovered.
Serve directly from the oven with mashed potatoes. Enjoy!