Fish Plaki

Preparation info
    • Difficulty


Appears in

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.


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


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