Fish Plaki

Name: Fish Plaki
Ingredients: 2 large onions, thinly sliced; 1/2 cup olive oil; 3 tomatoes, thinly sliced; 3 green onions, chopped; 1 cup celery, coarsely chopped; 1 cup fresh parsley, chopped; 1 tablespoon garlic, minced; 1 bay leaf; 2 -3 lbs fish fillets; 2 teaspoons dried oregano; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 medium lemons, thinly sliced; 1/2 cup chablis or 1/2 cup other dry white wine; 3 tablespoons fresh lemon juice; 1/4 cup soft breadcrumbs

16 ingredients

4 steps

Ingredients

2 large onions, thinly sliced
1/2 cup olive oil
3 tomatoes, thinly sliced
3 green onions, chopped
1 cup celery, coarsely chopped
1 cup fresh parsley, chopped
1 tablespoon garlic, minced
1 bay leaf
2 -3 lbs fish fillets
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium lemons, thinly sliced
1/2 cup chablis or 1/2 cup other dry white wine
3 tablespoons fresh lemon juice
1/4 cup soft breadcrumbs

Directions

1

If your fish isn't fresh, either soak it in milk for an hour or brush with 1 tbsp water mixed with 1 tbsp lemon juice and let sit for 30 minutes to help remove the fishy taste associated with frozen fish.
2

Saute sliced onion in olive oil in a large skillet over medium heat, stirring constantly, until tender. Add tomato and next 5 ingredients; cook, stirring constantly, until the liquid evaporates. Remove from the heat and set aside.
3

Pat the fish fillets dry. Place them in a 13X9X2 inch baking dish; sprinkle with oregano, salt and pepper. Spread the reserved vegetable mixture over the fish; top with lemon slices. Pour the wine and lemon juice over the vegetable mixture; sprinkle with breadcrumbs.
4

Bake, uncovered, at 350 degrees for 35 minutes or until the fish flakes easily when tested with a fork. Cooking time depends on the thickness of the fillets and the heat of your oven! Remove and discard the bay leaf.

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