Cod Plaki

Name: Cod Plaki
Yield: Serves Six
Cuisine: Greek
Ingredients: 5 ml/1 tsp chopped fresh dill; 5 ml/1 tsp chopped fresh mint; 5 ml/1 tsp chopped fresh celery leaves; 15 ml/1 tbsp chopped fresh parsley; 6 cod steaks; juice of 1 lemon; 5 garlic cloves, thinly sliced; salt and ground black pepper; 3 large well-flavoured tomatoes, roughly chopped; extra dill, mint or parsley, to garnish; 2 onions, thinly sliced; 300 ml/½ pint/1¼ cups olive oil; 5 ml/1 tsp sugar

Preparation info

Serves
Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This is a classic dish of the Jews of Greece, which – varying the herbs – is eaten in Italy, Turkey and other parts of the Mediterranean. It is delicious eaten hot or at cool room temperature and makes a nice Shabbat lunch.

Ingredients

300 ml/½ pint/1¼ cups olive oil
2

Europe
Greece
Lunch
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Heat the oil in a large heavy frying pan or flameproof dish. Add the onions and cook until pale golden. Add the tomatoes, garlic, sugar, dill, mint, celery leaves and parsley with 300 ml/½ pint