Psari Plaki Greek Red Snapper Recipes

Steps:

• Arrange the fish in a baking dish. Season with salt and pepper and sprinkle with lemon juice.
• Fry the onions in 2 tablespoons of the oil until golden. Add the garlic, and as soon as it begins to color, add the tomatoes and the wine. Season with salt and pepper and simmer for about 20 minutes. Add the parsley, and pour over the fish.
• Sprinkle on the remaining oil and bake in a preheated 325°F oven for 20 minutes, or until the fish is opaque right through and flakes when you pierce it with a knife.
• Variations
• Bake a large whole fish such as bass, red snapper, gray mullet, bluefish, or pompano in the same way. Bake at 425°F for about 30 minutes, basting with the sauce occasionally.
• Add sliced or cubed potatoes to the tomato sauce.

Steps:

• After your fish is totally cleaned, place it in a large baking pan and score it with a knife on each side, making three lines or incisions on its body. You can make it fancy and do another 3 lines the cross way if you're in a Jaques Pépin kinda mood.
• Season it generously with salt, pepper, and oregano, especially inside the gutted slit and on the side incisions.
• You may also add some garlic or slices in the belly and the incisions.
• Place the fish exactly in the middle of the pan. Around it, add the potatoes,onions and tomatoes in a row, alternating one after the other. Season those as well, with salt, pepper, parsley and lots of oregano.
• Place any leftovers inside the belly of the fish.
• Drizzle the food with the juice of one and a half lemons.
• Add the olive oil, evenly coating all ingredients.
• Add 1/2 cup water.
• Place in a 375 to 400 degree oven and cook until potatoes are tender for about 45 minutes to an hour. You may even foil it first for about half the time.
• The sauce shouldn't be too thick or too watery.
• The fish and potatoes should be a bit crisp and brown on their surfaces.
• Add more lemon if desired.

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.