Fish Plaki Recipe

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Fish Plaki
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Ingredients:

Directions:

  1. If your fish isn't fresh, either soak it in milk for an hour or brush with 1 tbsp water mixed with 1 tbsp lemon juice and let sit for 30 minutes to help remove the fishy taste associated with frozen fish.
  2. Saute sliced onion in olive oil in a large skillet over medium heat, stirring constantly, until tender. Add tomato and next 5 ingredients; cook, stirring constantly, until the liquid evaporates. Remove from the heat and set aside.
  3. Pat the fish fillets dry. Place them in a 13X9X2 inch baking dish; sprinkle with oregano, salt and pepper. Spread the reserved vegetable mixture over the fish; top with lemon slices. Pour the wine and lemon juice over the vegetable mixture; sprinkle with breadcrumbs.
  4. Bake, uncovered, at 350 degrees for 35 minutes or until the fish flakes easily when tested with a fork. Cooking time depends on the thickness of the fillets and the heat of your oven! Remove and discard the bay leaf.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 783.14 Kcal (3279 kJ)
Calories from fat 476.05 Kcal
% Daily Value*
Total Fat 52.89g 81%
Sodium 1162.74mg 48%
Potassium 1434.72mg 31%
Total Carbs 29.86g 10%
Sugars 6.59g 26%
Dietary Fiber 14.28g 57%
Protein 45.31g 91%
Vitamin C 36.1mg 60%
Iron 4.9mg 27%
Calcium 235.2mg 24%
Amount Per 100 g
Calories 205.91 Kcal (862 kJ)
Calories from fat 125.17 Kcal
% Daily Value*
Total Fat 13.91g 81%
Sodium 305.72mg 48%
Potassium 377.23mg 31%
Total Carbs 7.85g 10%
Sugars 1.73g 26%
Dietary Fiber 3.76g 57%
Protein 11.91g 91%
Vitamin C 9.5mg 60%
Iron 1.3mg 27%
Calcium 61.8mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.3
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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