 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Plaki is a Greek method of cooking fish with vegetables. I first had this at a little neighborhood Greek restaurant here in my hometown. It was just around the corner from where I worked, so it was a popular lunch spot. Occasionally we were lucky enough to find this on their lunch specials menu....Lucky us! I recommend using a firm white fish....I use amberjack, grouper, or snapper. If you cut all the bloody pieces out of the fillet, you won't get a fishy taste. The fresher the fish the better! Prep time does not include the soaking/marinating time for frozen fish. Ingredients:
2 large onions, thinly sliced |
1/2 cup olive oil |
3 tomatoes, thinly sliced |
3 green onions, chopped |
1 cup celery, coarsely chopped |
1 cup fresh parsley, chopped |
1 tablespoon garlic, minced |
1 bay leaf |
2 -3 lbs fish fillets |
2 teaspoons dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 medium lemons, thinly sliced |
1/2 cup chablis or 1/2 cup other dry white wine |
3 tablespoons fresh lemon juice |
1/4 cup soft breadcrumbs |
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.
|
|