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Psári-plakí

Baked Fish in Olive Oil and Tomatoes

Ingredients

  • 1/2 cup olive oil
  • 2 large onions (thinly sliced)
  • 1 cup celery (diced)
  • 2 to 3 garlic cloves (minced)
  • 5 plum tomatoes (seeded and diced)
  • 1 cup fresh parsley (chopped)
  • 3 lbs. firm white fish fillets (such as cod, halibut, tilapia)
  • Dash salt
  • Dash freshly ground black pepper
  • 2 tsp. dried oregano
  • 2 lemons (thinly sliced)
  • 3 tbsp lemon juice (freshly squeezed)
  • 1/2 cup dry white wine
  • 1/4 cup breadcrumbs 

Serves 4

 
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Step 1 - Prep the Vegetables

  • Preheat the oven to 350 F.
  • Heat the olive oil in a skillet over medium-high heat and saute the onions and the celery until tender, about 5 minutes. Add the garlic and saute until fragrant, about a minute.
  • Add the diced tomatoes and parsley to the pan and saute until most of the liquid is absorbed. Remove from heat and set aside.

Step 2 - Season the Prep Fish

  • Place the fish fillets in a non-reactive baking pan or ceramic baker. Season them with salt and pepper and sprinkle with oregano on both sides.
  • Top the fish fillets with the onion/celery/tomato mixture and cover each with two or three thin slices of lemon.
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Step 3 - Bake the Fish

  • In a small bowl, combine the lemon juice and the wine and pour over the fillets and into the pan.
  • Top each of the fillets with a sprinkling of breadcrumbs and add remaining crumbs to the liquid in the pan.
  • Bake the fillets uncovered for 30 to 40 minutes or until the fish flakes easily with a fork.