Greek Fish Plaki Recipes

PSARI PLAKI (OVEN BAKED FISH)

Psari Plaki (Oven Baked Fish) image

Greek-style oven-baked fish with tomatoes and onions.

Provided by Heart Healthy Greek

Time 1h

Number Of Ingredients 11

Ingredients

1 lb cod fillets
1/4 cup dried oregano
1/4 cup fresh chopped parsley
1 14 oz diced tomato
2 fresh tomatoes ((sliced))
1/4 cup wine
1/2 lemon
1/2 cup olive oil
3 cloves garlic minced
1 tsp pepper
3 sweet onions (red or white) sliced

Steps:

In a sauté pan, add 4 tablespoons olive oil, add onions and sauté over medium heat until soften.
Add the garlic, diced tomatoes and wine. Continue to cook for 5 minutes.
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.
Remove from oven and top with fresh chopped parsley and a squeeze of lemon juice.

FISH PLAKI

Fish Plaki image

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

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

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

FISH PLAKI

Fish Plaki image

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

Ingredients

6 cod fish fillets
3 large onions
1 (15 ounce) can stewed tomatoes
2 garlic cloves, chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup of fresh mint, chopped
2 lemons, sliced
salt and pepper
olive oil

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.

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