Greek Potatoes Plaki Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
• Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Steps:

• over medium heat Pour oil into a medium size pot and sautee the onion until they are clear in apperance. Add the garlic and continue to sautee for another 5 minute.
• next add the tomato sauce,potatoes, water, parsley and black pepper.
• mix well cover and stir occasionally very gently until potatoes are tender.
• This recipe is even better if you cook it a day ahead. I have found that when reheating the potates the next day the flavor is richer!

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 350°.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
• Add onion; sauté 7 minutes or until tender.
• Add chopped tomato and next 5 ingredients; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally.
• Set aside.
• Arrange fillets in a 13x9-inch baking dish coated with cooking spray.
• Sprinkle lemon juice and 1/2 teaspoon salt over fillets and top with onion mixture.
• Place potato wedges over onion mixture and drizzle with 1 tablespoon oil and 1/4 teaspoon salt.
• Top with tomato slices and bell pepper rings.
• Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.
• Place 1 fillet and 6 potato wedges on each of 8 plates.
• Divide onion mixture evenly among each serving and top each serving with 1 tomato slice and 1 bell pepper ring.

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.