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Psari Plaki
Servings: 4by Kyra Martin119 recipes>I copied this from The Essential Mediterranean Cookbook. I only changed it slightly. Ingredients
- olive oil
- 2 onions, minced
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 1 T minced garlic
- 13 oz can chopped (diced) tomatoes
- 2 T tomato paste
- 1/4 tsp dry oregano
- 1/2 tsp sugar
- 2 oz panko (about 1/4 cup)
- Little over a pound of sturdy white fish. I used sole and don't recommend it. The flavor was great, but texture wise it didn't hold up to the sauce and made more of a stew. The original recipe calls for snapper or cod.
- 3 T chopped parsley
- 1 T lemon juice
Directions
- Heat some olive oil in a pan and cook the onion, carrot and celery for about 10 minutes until they start to get tender.
- Add garlic and cook for a minute.
- Add the diced tomatoes, tomato paste, oregano and sugar. Simmer until it starts to thicken. Season as needed.
- Arrange the fish in a baking dish.
- Stir in the parsley and lemon juice to the sauce.
- Pour the sauce over the fish and sprinkle with the panko.
- Bake for about 20 minutes at 350 or until the fish is cooked through.
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