• 3-4 pound sea bass whole
• 3 medium yellow onions – sliced
• 1 can diced tomatoes
• ½ bunch parsley, chopped
• ½ cup white wine
• 3 cloves garlic
• 2-3 bay leaves
• ¼ cup extra virgin olive oil 
• 1 teaspoon dried oregano
• Salt & pepper to taste

For the pligouri (barley):

• 1 cup pearl barley soaked overnight
• 3 cups of chicken broth
• Salt and pepper
• Fresh parsley for garnish

Preheat oven to 350 degrees

Salt and pepper the fish well and place in a baking pan.

In a deep skillet heat the extra virgin olive, add the sliced onions and garlic and sauté until onions are softened and golden in color. Add the wine and cook for approximately 3-4 minutes. Add the tomato, salt, pepper, oregano and bay leaves, stir well and cook 5-8 minutes.

Top the fish with the mixture. Seal the pan well with aluminum foil and bake for approximately 40 minutes or until flaky.

For the pligouri (barley):

In a pot add the chicken broth and barley, season with salt and pepper and bring to a boil. Reduce heat to low,
cover and cook approximately 45 minutes or until the barley is tender and the liquid is absorbed.

Enjoy!