Fish Plaki Recipes

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.

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.

Steps:

• Heat the oil in a large saute pan. Add the onions and cook until pale golden.
• Add the tomatoes, garlic, sugar, dill, mint, celery leaves and parsley with 1 1/4 cups of water. Season with salt and pepper, then simmer,uncovered, for 25 minutes, until the liquid had reduced by one-third.
• Add the fish steaks and cook gently for 10-12 minutes, until the fish is just cooked.
• Remove from the heat and add the lemon juice.
• Cover and let stand for about 20 minutes before serving.
• Arrange the cod on a serving dish and spoon the sauce over. Garnish with the herbs.
• Serve warm or cold.

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:

• 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.

Steps:

• In a large skillet, saute onions in oil until golden brown and almost caramelized.
• Peel and chop 1 tomato. Add to onions, along with parsley and garlic. Simmer for a few minutes longer.
• Place fish fillets in a lightly buttered crockpot. Sprinkle with lemon juice, salt and pepper.
• Spoon sauteed vegetables over fish.
• Slice remaining tomato and place on vegetables.
• Top with lemon slices.
• Cover and cook on low for about 1-1/2 hours, or until fish flakes when tested with a fork.
• Nice over rice!