FISH PLAKI
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.
Provided by breezermom
Categories Onions
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 389.1, Fat 19.8, SaturatedFat 2.8, Cholesterol 83.1, Sodium 348.7, Carbohydrate 13.3, Fiber 3.2, Sugar 5.3, Protein 36.7
GREEK BAKED FISH WITH TOMATOES AND ONIONS
The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the "Good Alternatives" list I recommend Mahi Mahi from United States waters.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
- Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
- Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1415 milligrams, Sugar 11 grams
STRIPED BASS PLAKI
This classic dish from chef Michael Psilakis' "How to Roast a Lamb" cookbook is perfect for a big dinner party. Pair with his Greek Salad for a mouthwatering Mediterranean meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees. Rinse fish well under cool running water. Thoroughly pat dry. Lightly coat the bottom of a large roasting pan with olive oil; place fish in center. Generously season fish with salt and pepper; sprinkle a large pinch of oregano inside cavity and outside. Stuff cavity with half of the lemon slices, 4 sprigs thyme, 4 sprigs rosemary, bay leaves, and 3 garlic cloves.
- Cover fish with overlapping slices of red onion; top with remaining lemon slices. Scatter tomatoes, potatoes, zucchini, sweet onion, olives, remaining 2 sprigs thyme, remaining 2 sprigs rosemary, and remaining 13 garlic cloves around fish. Sprinkle vegetables with assorted herb mixture and capers.
- Generously season fish with salt, pepper, and remaining oregano. Add wine to roasting pan and cover with parchment paper-lined foil, pressing edges well to seal. Transfer to oven and cook, until fish is flakey and cooked through and vegetables are tender, about 45 minutes.
- Carefully transfer fish to a large serving platter, along with vegetables, discarding herb sprigs, if desired. Whisk garlic puree or butter into pan juices until melted; drizzle over and around fish. Squeeze fish with lemon wedges; serve immediately.
FISH PLAKI
Posted for ZWTII Greece taken from a small cookbook my late DM purchased at the Local Greek Festival here in Sacramento, put together by members of the Greek Orthodox Church in town.
Provided by Chabear01
Categories Greek
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse fish.
- Brush baking pan with olive oil.
- Place fish in pan.
- Saute onions, garlic, herbs, salt, and pepper. Add stewed tomatoes, crushed. Cook 20 minutes. Pour over fish.
- Pour a little olive oil over all. Add slices of lemon.
- Bake 325 degrees for 25 to 30 minutes until fish flakes with fork.
More about "fish plaki recipes"
PSARI PLAKI: ROASTED FISH WITH ONIONS
From dimitrasdishes.com
4.6/5 (20)Servings 4
- To make the sauce: Cook the onions with the olive oil over medium heat until soft. About 10 minutes.
- Add the tomato puree, salt, pepper, red pepper flakes, sugar, and oregano. Simmer the sauce for 15 minutes or until thickened.
FISH PLAKI (OVEN BAKED FISH) - HEART HEALTHY GREEK
From hearthealthygreek.com
Reviews 3Servings 3Cuisine GreekCategory Main Dish
- In a sauté pan, add 4 tablespoons olive oil, add onions and sauté over medium heat until soften.
- In an oven safe dish, add 5 tbsp olive oil, place fish fillet on top of olive oil. Sprinkle fish with pepper.
- Place tomato slices on filets and top with oregano. Pour the onion/tomato mixture on top of the fish and bake in a preheated 350 degree oven for 40 minutes or until fish flakes easily with a fork.
PLAKI - THE DAILY MEAL
From thedailymeal.com
4.5/5 (6)Estimated Reading Time 2 mins
- In a medium-sized, stainless steel saucepot, combine the olive oil, onion, pinch of salt, and pinch of pepper over medium heat. Stir to combine, cover with a lid, and cook over low heat until the onions are soft, sweet, and translucent, stirring occasionally, about 10-15 minutes.
- Remove the lid, increase the heat to medium, and add the sliced garlic. Stir to combine and cook for 1-2 minutes. Add the dried Greek oregano and stir to combine. Cook for 1 minute, then add the wine and reduce until almost dry, about 5-6 minutes.
- Add the chopped fresh tomatoes to the onions and wine mixture along with the canned tomatoes and the juice and cook for 5-10 more minutes. Fold in the olives, simmer for 2-3 minutes, stir in the potatoes, and cook until the sauce has thickened slightly and has a rich texture and flavor, about 5 more minutes. Fold in the parsley and fresh oregano, and remove from the heat.
PSARI PLAKI – GREEK BAKED FISH WITH ONIONS & TOMATOES
From gypsyplate.com
4.7/5 (34)Total Time 55 minsCategory Main CoursesCalories 631 per serving
- Marinate the fish with salt, pepper, oregano and lemon juice for 30 minutes, or while you prep the sauce.
- Heat olive oil in a braiser pan on medium high heat. Add onions and sauté till they get golden brown in color (about 10 minutes). Add in garlic and sauté for a couple of minutes.
- Add in tomatoes and stir in salt, pepper, oregano, sugar, red chili flakes, parsley and cook for a couple of minutes. Stir in wine and simmer the sauce for 15 minutes.
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From themediterraneandish.com
4.9/5 (13)Calories 160 per servingCategory Entree
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