Fish plaki recipe
information
Preparation time: 15 minutes, plus cooling.
Cooking time: 40-45 minutes.
Oven temperature: 180°C, 350°F, gas 4.
Calories: 313 per portion
ingredients
1 kg (2 1/4 lb) fish fillets, cut into fairly thick slices
1 large lemon
3 large onions, thinly sliced
2-3 garlic cloves, finely chopped
3/4 teaspoon fresh oregano
3 beefsteak tomatoes, peeled and thinly sliced
4 tablespoons finely chopped parsley
Maldon or sea salt
freshly ground black pepper
2 tablespoons olive oil
about 300 ml (1/2 pint) water
1 large lemon
3 large onions, thinly sliced
2-3 garlic cloves, finely chopped
3/4 teaspoon fresh oregano
3 beefsteak tomatoes, peeled and thinly sliced
4 tablespoons finely chopped parsley
Maldon or sea salt
freshly ground black pepper
2 tablespoons olive oil
about 300 ml (1/2 pint) water
method
1. Arrange the fish in an ovenproof dish. Grate the lemon rind evenly over the fish, then peel off all the pith and cut the flesh into slices.
2. Lay on top of the fish. Add the onion slices, garlic and oregano. Top with the tomatoes and sprinkle over the parsley, salt and plenty of pepper.
3. Mix the oil with the water and pour over the fish. The liquid should just cover all the ingredients, so add a little more water if necessary.
4. Bake in the oven for 40-45 minutes, or until a fork penetrates the fish very easily. Cool to room temperature (about 25 minutes).
John Dory is a delicious fish to choose for this Greek dish. Oregano is the best substitute for the rigani used in Greece. This mixture of dried flowers and leaves of marjoram is not obtainable elsewhere.
2. Lay on top of the fish. Add the onion slices, garlic and oregano. Top with the tomatoes and sprinkle over the parsley, salt and plenty of pepper.
3. Mix the oil with the water and pour over the fish. The liquid should just cover all the ingredients, so add a little more water if necessary.
4. Bake in the oven for 40-45 minutes, or until a fork penetrates the fish very easily. Cool to room temperature (about 25 minutes).
John Dory is a delicious fish to choose for this Greek dish. Oregano is the best substitute for the rigani used in Greece. This mixture of dried flowers and leaves of marjoram is not obtainable elsewhere.
serving amount
serves 4
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