The term plaki (plah-KEE) in Greek is used to describe a dish that is usually cooked with olive oil, tomatoes, and vegetables in the oven. For example you can have beans “plaki” style or in this case a baked fish plaki.
The recipe works well with any firm white fish - cod, tilapia, halibut, haddock, or whatever type you may have available.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
- 1/2 cup olive oil
- 2 large onions thinly sliced
- 1 cup celery, diced
- 2 – 3 garlic cloves, minced
- 5 plum tomatoes seeded and diced
- 1 cup fresh parsley, chopped
- 3 lbs. firm white fish fillets (cod, halibut, tilapia)
- 2 tsp. dried oregano
- salt and freshly ground black pepper
- 2 lemons thinly sliced
- 3 tbsp. fresh lemon juice
- 1/2 cup dry white wine
- 1/4 cup breadcrumbs, (Panko works well)
Preheat the oven to 350 degrees.
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.
Place the fish fillets in a non-reactive baking pan or ceramic baker. Season them with salt, pepper and sprinkle with oregano.
Top the fish fillets with the onion/celery/tomato mixture and cover each with two or three thin slices of lemon.
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 in a preheated 350 degree oven for 40 – 45 minutes or until the fish flakes easily with a fork.