Fish, Plaki Style

Name: Fish, Plaki Style (Peshkado Plaki)
Yield: Serves 4
Cuisine: Sephardic
Ingredients: ½ cup fish stock or dry white wine, or as needed; 4 large, ripe tomatoes, peeled and sliced; 1 pound boiling potatoes, cooked until tender but still firm, peeled, and sliced (optional); ¼ cup chopped fresh flat-leaf parsley; 2 cloves garlic, finely minced; 4 firm white fish fillets such as cod, Flounder, sea bass, or halibut, about 6 ounces each 2 onions, halved and thinly sliced; Kosher or sea salt and freshly ground black pepper; 1 teaspoon dried oregano (optional); 2 tablespoons fresh lemon juice; 6 tablespoons olive oil

Peshkado Plaki

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

In Greece, plaki style is one of the most popular ways for preparing baked fish. Variations on this recipe are found in Italy, France, and Spain as well. In The Sephardic Kitchen, Rabbi Robert Sternberg includes a version called peshkado ahilado kon legumbres. In Temple Bikur Holim’s Sephardic Cookbook, a similar recipe called fish plaqui adds a red pepper to the green one and a few diced carrots.

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method