Fish Plaki

Name: Fish Plaki
Ingredients: Juice of ½ lemon; A bunch of parsley, finely chopped; 500 g (1 lb) tomatoes, skinned and quartered, or a 400-g (14-oz) tin peeled tomatoes; Salt and black pepper; Olive oil; 2 large onions, sliced; 2–3 cloves garlic; 1 kg (2 lb) fish, cut into thickish slices

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

– or poisson à la grecque, as we used to call it in Egypt. Most fish can be cooked in this way: large fish such as grey mullet, sea bream, sea bass and John Dory, as well as halibut, cod or haddock.

Ingredients

1 kg (2 lb) fish, cut into thickish slices
Olive oil
2 large

Fish course
Pescatarian
Gluten-free

Method

Fry the fish slices quickly in olive oil in a frying pan until they are a pale golden brown colour. Transfer to an ovenproof baking dish.

Fry sliced onions and whole garlic cloves until soft and golden. Add the tomatoes, lemon juice and parsley, and season to taste with salt and pepper. Stir well and simmer for about 10 minutes. Dilute the sauce with a little water if too thick and pour