Plaki - Greek Island-Style Roasted Fish

Plaki - or Greek-island style roasted fish - is my absolute favorite way to prepare any white fish such as halibut, cod, snapper, or turbot. The first time I ate fish prepared this way was when I was just a 19-year-old kid enjoying spring break on the island of Spetses. I ordered this dish at a restaurant thinking I was very fancy. Turns out, it’s not at all fancy, but extraordinarily delicious! This is the perfect fish dish for people who aren’t always excited about eating fish; the tomato-rich sauce, abundant aromatic herbs, and zesty lemon make for a light, summery dish that anyone will love!

I recommend serving Plaki with pilafi, or Greek rice pilaf, or if you’re feeling adventurous, with some olive oil-fried potatoes! And yes - you CAN use olive oil to fry! (More on that in another post!)

So, for all you fish lovers, and fish skeptics, I give you, PLAKI! Enjoy and let me know what you think!

xo Anastasia xo

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Fish Plaki - Greek Island-Style Roast Fish

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Yield: 4

Author: Anastasia Sotiropulos - Greek Like Me

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

My favorite way to prepare fish! Rich and flavorful, easy to prepare, and super nutritious. I love using halibut or cod, but any white fish will do! Some people add currants or raisins, but I'm not a massive fan of raisins in my savory food, so I skip it in this recipe. If you want to try it with raisins, add a half cup to the sauce and enjoy!

IngredientsUSMetric

Fish Plaki - Greek-Island Style Roast Fish

• 3 lbs halibut or cod
• 1/4 cup diced celery
• 1/2 cup chopped parsley
• 1 cup diced yellow onion
• 1 bunch green onions or chives
• 1/3 cup chopped fennel
• 1 tbsp. fresh chopped mint
• 5 cloves finely chopped garlic
• 1/2 cup dry white wine
• 1 cup extra virgin olive oil
• 20 oz canned stewed tomatoes
• 2 fresh lemons, sliced into thin rounds
• kosher salt
• fresh cracked pepper

Instructions

Preparation

1. Preheat oven to 350 degrees.
2. In a medium pot or pan, sauté onions on medium-low heat in 1/3 cup extra virgin olive oil until soft and translucent
3. Adjust the heat to low, and stir in all vegetables, herbs, tomatoes and salt & pepper, cover the pot and let it cook for 15 minutes until the sauce comes together.
4. Pour about half of the sauce into a baking pan
5. Place the fish on top of the sauce, then add the rest of the sauce on top of the fish.
6. Arrange lemon slices over the top of the dish
7. Bake for 35-45 minutes until the edges of the dish get darker and fish is cooked through.
8. Serve with a starchy side like rice pilaf or crispy roasted potato wedges.

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