Psari Plaki ( Greek Red Snapper) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Ingredients:
1 tablespoon olive oil |
2 cups chopped onions |
2 1/2 cups chopped seeded tomatoes |
1/2 cup minced fresh parsley |
1/2 cup dry white wine |
1/8 teaspoon pepper |
4 bay leaves |
2 garlic cloves, minced |
8 (6 ounce) red snapper fillets |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
4 medium peeled baking potatoes, each cut lengthwise into 12 wedges |
1 tablespoon olive oil |
1/4 teaspoon salt |
8 slices tomatoes (1/2-inch thick) |
8 slices green bell peppers (1/4-inch thick) |
Directions:
1. Preheat oven to 350°.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
3. Add onion; sauté 7 minutes or until tender.
4. Add chopped tomato and next 5 ingredients; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally.
5. Set aside.
6. Arrange fillets in a 13x9-inch baking dish coated with cooking spray.
7. Sprinkle lemon juice and 1/2 teaspoon salt over fillets and top with onion mixture.
8. Place potato wedges over onion mixture and drizzle with 1 tablespoon oil and 1/4 teaspoon salt.
9. Top with tomato slices and bell pepper rings.
10. Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.
11. Place 1 fillet and 6 potato wedges on each of 8 plates.
12. Divide onion mixture evenly among each serving and top each serving with 1 tomato slice and 1 bell pepper ring.
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