SPETSIOTA (FISH)

Makes: 6 Servings

3 ½ lbs halibut or red snapper
juice from 1 lemon
6 ripe tomatoes
1 tbsp tomato paste
3 cloves garlic (diced)
parsley (finely chopped)
bread crumbs
1 cup olive oil
salt and pepper

1. Sprinkle the fish with lemon juice, add salt and pepper and place in pan.
2. Peel half the tomatoes, grate them, add the tomato paste (thinned in a bit of water), garlic, parsley, olive oil and salt & pepper.
3. Mix and pour over the fish.
4. Slice the rest of the tomatoes in thick slices, place them over the fish and top with the bread crumbs.
5. Bake in medium oven for about 40 minutes.