Serves 4

1.5-2 Lbs Whole Occhiona, Spotted Red Bream- may substitute any whole fish
4 Oz Extra Virgin Olive Oil, preferably Sicilian
18 Oz Cherry Tomatoes, quartered
1 Oz Green Olives, sliced and pitted
5 Oz Pantelleria Capers
1 Each Lemon, quartered
8 Oz Dry White Wine
12 Oz Water
8 Oz Fingerling Potatoes (approx. 5 potatoes, boiled & cut in half)
5 Each Fresh Oregano Sprigs
1/4 Oz Fresh Oregano, coarsely chopped
1 Tbsp Italian Parsley, coarsely chopped
1 Tbsp Garlic, sliced
Sicilian Sea Salt and Black Pepper, to taste

Preheat oven to 450 degrees Fahrenheit

In a large oven proof sauté or roasting pan (large enough to fit the whole fish). Warm half of the extra virgin olive oil; add garlic and cook until lightly browned. Add tomatoes, potatoes, olives, capers, oregano sprigs, lemon and white wine. Now season the fish with salt & pepper and place the fish in the pan and add water. Bake in oven for 20 minutes or until the fish has reached an internal temperature of 140f. Remove fish from pan. Cook sauce over high heat until it is reduced to 8-10oz. Add chopped parsley & oregano and remaining extra virgin olive oil. Adjust seasoning.