Fishplaki Recipes

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:

• 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:

• Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
• Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

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.