Best Plaki Baked Snapper With Potatoes Recipes

Psari Plaki ( Greek Red Snapper) image

Provided by Ashley U

Categories Greek

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
2 cups chopped onions
2 1/2 cups chopped seeded tomatoes
1/2 cup minced fresh parsley
1/2 cup dry white wine
1/8 teaspoon pepper
4 bay leaves
2 garlic cloves, minced
8 (6 ounce) red snapper fillets
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
4 medium peeled baking potatoes, each cut lengthwise into 12 wedges
1 tablespoon olive oil
1/4 teaspoon salt
8 slices tomatoes (1/2-inch thick)
8 slices green bell peppers (1/4-inch thick)

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.

Psari Plaki image

Yield serves 6

Number Of Ingredients 9

6 fish steaks, about 1 inch thick
Salt and pepper
Juice of 1/2-1 lemon
2 onions, sliced
1/4 cup extra-virgin olive oil
3 cloves garlic, chopped
1 pound tomatoes, peeled and quartered
1 cup dry white wine
1/4 cup chopped flat-leaf parsley

Steps:

Arrange the fish in a baking dish. Season with salt and pepper and sprinkle with lemon juice.
Fry the onions in 2 tablespoons of the oil until golden. Add the garlic, and as soon as it begins to color, add the tomatoes and the wine. Season with salt and pepper and simmer for about 20 minutes. Add the parsley, and pour over the fish.
Sprinkle on the remaining oil and bake in a preheated 325°F oven for 20 minutes, or until the fish is opaque right through and flakes when you pierce it with a knife.
Variations
Bake a large whole fish such as bass, red snapper, gray mullet, bluefish, or pompano in the same way. Bake at 425°F for about 30 minutes, basting with the sauce occasionally.
Add sliced or cubed potatoes to the tomato sauce.