Best 3 Plaki Baked Snapper With Potatoes Recipes
**Plaki: A Culinary Journey to the Depths of Greek Gastronomy**
Plaki, a traditional Greek dish that has captured the hearts and palates of food enthusiasts worldwide, is a symphony of flavors and textures that pays homage to the bounty of the Mediterranean Sea. This delectable baked dish showcases the perfect harmony between tender, flaky fish, succulent vegetables, and a tantalizing tomato-based sauce, all lovingly enveloped in a blanket of aromatic herbs and spices. Plaki's versatility extends beyond its classic presentation; it can be crafted with an array of fish, each lending its unique charm to the dish. From the mild sweetness of sea bass to the robust flavor of red snapper, Plaki embraces the diversity of the marine world. Accompanying the fish is a chorus of vegetables, each contributing its distinct flavor and texture to the ensemble. Potatoes, with their earthy comfort, serve as the perfect foundation for this culinary masterpiece. Juicy tomatoes, bursting with sun-ripened goodness, add a vibrant acidity that balances the richness of the fish. Onions and garlic, the quintessential culinary duo, provide a savory depth that grounds the dish. Finally, a medley of herbs and spices, including the vibrant oregano, the earthy thyme, and the pungent bay leaf, elevates Plaki to a realm of culinary enchantment. Prepare to embark on a culinary odyssey as we delve into the secrets of Plaki, exploring variations that showcase the boundless creativity of this beloved dish.
PLAKI (BAKED SNAPPER WITH POTATOES)
A Greek way to prepare fish. It's very tasty and is a nice alternative to frying. Flounder, sole, porgy, any fish will basically do---I guess.
Provided by Kefalonitissa
Categories Greek
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- After your fish is totally cleaned, place it in a large baking pan and score it with a knife on each side, making three lines or incisions on its body. You can make it fancy and do another 3 lines the cross way if you're in a Jaques Pépin kinda mood.
- Season it generously with salt, pepper, and oregano, especially inside the gutted slit and on the side incisions.
- You may also add some garlic or slices in the belly and the incisions.
- Place the fish exactly in the middle of the pan. Around it, add the potatoes,onions and tomatoes in a row, alternating one after the other. Season those as well, with salt, pepper, parsley and lots of oregano.
- Place any leftovers inside the belly of the fish.
- Drizzle the food with the juice of one and a half lemons.
- Add the olive oil, evenly coating all ingredients.
- Add 1/2 cup water.
- Place in a 375 to 400 degree oven and cook until potatoes are tender for about 45 minutes to an hour. You may even foil it first for about half the time.
- The sauce shouldn't be too thick or too watery.
- The fish and potatoes should be a bit crisp and brown on their surfaces.
- Add more lemon if desired.
PSARI PLAKI ( GREEK RED SNAPPER)
Make and share this Psari Plaki ( Greek Red Snapper) recipe from Food.com.
Provided by Ashley U
Categories Greek
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
- Add onion; sauté 7 minutes or until tender.
- Add chopped tomato and next 5 ingredients; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally.
- Set aside.
- Arrange fillets in a 13x9-inch baking dish coated with cooking spray.
- Sprinkle lemon juice and 1/2 teaspoon salt over fillets and top with onion mixture.
- Place potato wedges over onion mixture and drizzle with 1 tablespoon oil and 1/4 teaspoon salt.
- Top with tomato slices and bell pepper rings.
- Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.
- Place 1 fillet and 6 potato wedges on each of 8 plates.
- Divide onion mixture evenly among each serving and top each serving with 1 tomato slice and 1 bell pepper ring.
BAKED SNAPPER WITH POTATOES, OREGANO AND WHITE WINE
Make and share this Baked Snapper With Potatoes, Oregano and White Wine recipe from Food.com.
Provided by txzuckerbaeckerin
Categories Potato
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F.
- Slightly overlap the sliced potatoes in a 9X13 metal pan.
- Mix oil, garlic, oregano, 1 tsp salt and the crushed red pepper in a bowl.
- Pour over potatoes.
- Pour wine and 1/4 c water over the potatoes.
- Cover with aluminum foil and bake for 20 minutes.
- Uncover and bake until the potatoes are tender, about another 35 minutes.
- Place fish on top of potatoes.
- Drizzle with remaining 1/4 c oil.
- Sprinkle with salt, pepper and 2 tbsp parsley.
- Bake uncovered until fish is opaque in the center, about 18 minutes.
- Sprinkle with the remaining 2 tbsp parsley and serve.
Nutrition Facts : Calories 585.4, Fat 29.7, SaturatedFat 4.3, Cholesterol 66.5, Sodium 677.2, Carbohydrate 30.3, Fiber 3.9, Sugar 1.8, Protein 40.8
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the final dish.
- Don't be afraid to experiment with different types of fish. Plaki can be made with a variety of fish, so feel free to try different types until you find one that you like.
- Be careful not to overcook the fish. Fish is delicate, so it's important to cook it just until it's opaque in the center.
- Use a variety of vegetables in your plaki. This will add flavor and texture to the dish.
- Don't be afraid to adjust the seasonings to your taste. Plaki is a versatile dish, so you can easily adjust the seasonings to your liking.
- Serve plaki with a side of rice or bread. This will help to soak up the delicious sauce.
Conclusion:
Plaki is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to enjoy fresh fish and vegetables, and it's sure to be a hit with your family and friends.
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