Whole fish with herbs baked in baking paper

This is a very popular and traditional way of baking fish in Greece. Sometimes, depending on the season and people's preference, either a whole fish is used or fillets or thick slices off large fishes. Cooking the fish in this way you have the best result because no moisture is lost and also allows the fish to absorb the flavours of the seasoning

Ingredients (for 4 people):
1 x 1kg whole fish, appropriate for baking (scaled, cleaned and gutted)
1 green bell pepper, cut in slices
1 red onion, cut in slices
1 clove of garlic, thinly slices
1½ tea-cup of fresh tomatoes, finely chopped
1 tbsp of flat-leaf parsley
6 tbsp of extra virgin olive oil
salt
pepper

Method:
Preheat the oven to 200ºC.

Prepare the baking paper: Lay out two sheets of aluminium foil on a working surface (one on top of the other) and repeat with two sheets of baking paper.

Place the fish in the centre of the paper and using a sharp knife carefully score both sides about three times. Sprinkle on top with the parsley and the garlic and on top arrange the onion and bell pepper slices. Season generously with salt and pepper, add the tomatoes and drizzle with the oil.

Fold the foil along with the baking paper over the fish (with the seam side up). Seal the other two edges by folding them over a couple of  times.

Place the package on a shallow oven dish and bake for 45 minutes.