Source: Jewish Holiday Kitchen - Joan Nathan

INGREDIENTS:

6 tbsp olive oil
2 yellow onions, peeled and sliced into thin rings
2 celery stalks, chopped coarsely
2 carrots, scraped and thinly sliced
2 green peppers, seeded and sliced into thin rings
2 pounds tomatoes, peeled, seeded, and sliced
2 ounces raw green peas
2 ounces fresh string beans, sliced diagonally
1½ tsp salt
1 tsp pepper
2 bay leaves
5 kernels allspice
½ tsp sugar
4 tbsp chopped parsley
4 large potatoes, parboiled, peeled, and thinly sliced.
3-4 pounds fresh striped bass cleaned and sliced into 2½ inch-wide steaks, head reserved.
2 tbsp olive oil
1 lemon, thinly sliced

DIRECTIONS:

1. In a large, heavy skillet, heat 4 tbsp of the olive oil and sauté the onions, celery, carrots, and pepper rings for 5 minutes. Remove with a slotted spoon to a large mixing bowl.

2. Cook tomatoes in the skillet for a minute or two, then add the peas and the string beans. Continue cooking for another 3-5 minutes and remove with a slotted spoon to the mixing bowl and add salt, pepper, bay leaves, allspice kernels, sugar and 2 tbsp of the parsley. Combine well.

3. Spread vegetable mix on the bottom of a deep baking dish, large enough to hold the vegetables and fish. Insert the potato slices among the vegetables and arrange the pieces of fish, including the head, on top. Drizzle another 2 tbsp of olive oil over the fish. Sprinkle salt over the fish, place lemon slices on top, and sprinkle with remaining parsley. Cover with aluminum foil and bake in a 375 degrees F oven for 20 minutes. Uncover and bake another 15 minutes. Serve warm or cold.