This is based on a famous regional fish dish from the island of Spetses, the westernmost of the Saronic Islands, not far from Athens. The dish can also be made with cutlets or fish steaks.
400g canned cherry tomatoes
2 garlic cloves, finely sliced
½ tsp dried oregano
1 tsp sugar
sea salt and pepper
3 tbsp flat-leaf parsley, finely chopped
2 tbsp olive oil
1kg whole fish, cleaned and fins trimmed
3 tbsp fresh breadcrumbs
100ml white wine or water
1 lemon, quartered
To make the sauce, combine tomatoes, garlic, oregano, sugar, salt, pepper, half the parsley and one tablespoon of olive oil in a pan and bring to the boil, stirring. Simmer for 10 minutes, then set aside.
Heat oven to 180C. Pat fish dry with kitchen paper. Place in a baking dish lined with baking paper and coat with remaining olive oil. Spoon tomato sauce over fish. Scatter with breadcrumbs and add wine or water to the pan. Bake for 30 minutes or until the sauce has "set". When cooked, the flesh will move easily from the spine at the touch of a knife. Serve with the pan juices, remaining parsley and lemon wedges.