Oven-baked red snapper with potatoes

Ingredients:

• 3-4 large potatoes, cut into thin slices
• 6 cloves of garlic (4 finely chopped, 2 crushed)
• 1 bunch fresh oregano (tear off the leaves from half the sprigs and chop finely, leave the other half whole)
• 1/2 cup Kalamata olives, cut into rings
• A pinch of dried red pepper flakes pepper
• Olive oil
• Coarse salt
• 1 (1350 g) red snapper or any sea bass, scaled, finned, gutted and gilled
• 1 lemon, cut into slices
• 3 fresh bay leaves
• 1/2 bunch fresh Italian parsley
• 1 cup dry white wine

Preparation:

1. Preheat oven to 200 C.
2. In a large bowl, combine the potatoes, chopped garlic and oregano, olives, and pepper flakes. Drizzle with olive oil and season with salt. Place the potatoes in a large baking dish. Bake in the oven for 20 minutes.
3. Rub the fish inside and out with salt and olive oil. Stuff the fish cavity with lemon slices, bay leaves, oregano sprigs, parsley, and crushed garlic.
4. Pour wine over the potatoes, place the fish on top of the potatoes, and make three slits. Bake in the oven for 35-40 minutes.