1 whole fish
3 red onions, sliced
2 containers of cherry tomatoes
5 lemons, sliced
1/2 head of dill, chopped
1/2 head of parsley, chopped
1 head of garlic
1 box of rice or risotto (cooked)
1 jar of mixed olives
Sea salt
Olive Oil

Turn your oven on to 350. In a bowl gently mix all the sliced veggies: red onions, tomatoes, lemons, 1/2 head of dill, 1/2 head of parsley, whole garlic cloves and pour about 1/2 cup of olive oil, mixing well. Pour your rice in after, mixing again with a few grinds of sea salt.

To prep the fish, rinse well under running water, pat dry with paper towels. Set the fish on a large parchment lined baking sheet. Slice even and vertical lines across the fish, all the way down to the tail. You will be stuffing them later with lemon and parsley. Drizzle in olive oil and grind a few grinds of salt over the fish.

Stuff your fish with your veggie mixture. Leaving any overflow on the side of the fish in the pan. Stuff the slices you cut earlier with dill, parsley and lemon slices. Pour the olives on top, drizzle some more olive oil and a few more grinds of salt.

Put your fish in the oven and bake at 350 degrees for 45-60 mins. Check on it 30 mins in and keep checking every 15 mins after that. You can broil it for a few mins at the end to get the skin nice and crispy. Serve with a nice glass of white wine! Enjoy!