Name: Fish (Plaki) with Greek Tomato Sauce
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Cuisine: Turkey
Ingredients: ¼ cup chopped flat-leaf parsley; Salt and freshly ground black pepper; ½ teaspoon ground cinnamon; Spray oil; 1 green bell pepper, cored and finely chopped; 2 cloves garlic, minced; 4 (6-ounce) boneless, skinless snapper fillets or 4 fish steaks, washed and blotted dry; 1 medium onion, finely chopped; 2 tablespoons tomato paste; 1½ tablespoons extra-virgin olive oil; 1 (28-ounce) can plum tomatoes; ½ teaspoon dried oregano; ¼ cup dry white wine

Preparation info

Serves
4

Difficulty
Medium
Ready in
10 min

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

Say the word plaki to a Greek Jew and his eyes will light with pleasure. This traditional fish dish from the north of Greece and Turkey features Aegean fish baked under rich thick tomato sauce perfumed with cinnamon and bell peppers. The traditional fish would be mullet, which isn’t particularly easy to find in the United States. I like to use snapper fillets, but any flavorful fresh fish will do.