Wash the fish to make sure that all scales have been removed and that it is clean
Score the fish on both sides (making about 3 – 4 incisions into the flesh of the fish down to the bone)
Season with salt and pepper
Crush a few cloves of garlic and rub this onto the fish, and into the scored flesh
Line a baking tray with some Vine Leaves
Place the fish on top of the Vine leaves
Slice the red onions and add these slices onto the fish and adding some into the cavity
Add the oreganum, black calamata olives, feta cheese and capers onto the flesh of the fish
Slice the lemons into rounds and add this on top of the flesh of the fish, as well as into the cavity – to make sure that the flavour infuses throughout the flesh
Add the fresh bay leaves, thyme and rosemary onto the flesh of the fish
Drizzle with olive oil
Bake for 30 – 40 minutes or until the fish is cooked
As soon as the fish is cooked, garnish with more vine leaves as well as fresh lemon slices, baby herbs, feta cheese, capers and olives.