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Fish Plaki

Serves 4 Entree seafood, Fish

Fish Plaki

Fish Plaki is a beloved staple in Greek households, where the Mediterranean's bounty meets the simplicity of home cooking. This dish captures the essence of Greek cuisine, bringing together fresh white fish with juicy tomatoes and sweet onions, all baked to perfection in a generous drizzle of olive oil. It's a celebration of the sea and the garden, enjoyed on any day when the sun is high and the heart is light.

The taste of Fish Plaki is a vivid reminder of the Mediterranean coast, where every bite balances the delicate flavors of flaky fish with the bold freshness of garlic and parsley. Finished with a squeeze of lemon, it delivers a bright, citrusy finish that enlivens the palate. Serve it simply, letting the natural flavors speak for themselves, and enjoy the satisfying harmony of this classic dish.

Ingredients

  • 600 gwhite fish
  • 3tomatoes
  • 2onions
  • 80 mlextra virgin olive oil
  • 3 clovesgarlic
  • parsley — handful
  • to finishlemon
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the 600 g of white fish dry with paper towels to remove excess moisture. This helps the fish to sear rather than steam. Season both sides of the fish with fine sea salt, ensuring an even distribution to enhance the natural flavors of the fish.
  2. Preheat your oven to 180°C (350°F). In a large ovenproof skillet or baking dish, pour in 80 ml of extra virgin olive oil, ensuring it covers the bottom evenly. Thinly slice the 2 onions and spread them across the base of the dish. This will create a flavorful bed for the fish.
  3. Mince the 3 cloves of garlic and scatter them over the onions. Dice the 3 tomatoes into small cubes and add them to the dish, spreading them evenly over the onions and garlic. This combination will build a rich, aromatic base that complements the fish.
  4. Place the seasoned fish on top of the tomato and onion mixture. Drizzle a bit more olive oil over the fish to keep it moist during cooking. Sprinkle freshly ground black pepper to taste over the entire dish.
  5. Transfer the skillet or baking dish to the preheated oven. Bake until the fish is just opaque and flakes easily with a fork, which indicates it is perfectly cooked. The onions should be soft and the tomatoes slightly caramelized, releasing their juices into the dish.
  6. Once cooked, remove the dish from the oven. Finely chop a handful of parsley and sprinkle it generously over the fish and vegetables. Squeeze the juice of a lemon over the top to add brightness and acidity, which will enhance the flavors of the dish.
  7. Serve the Fish Plaki immediately, ensuring each portion includes a mix of fish, tomatoes, and onions. The dish should taste fresh and vibrant, with the lemon and parsley providing a lively finish that evokes the essence of the Mediterranean.