How to Make Greek Fish Plaki

Fish plaki is a traditional Greek dish handed down from generation to generation, and with its emphasis on olive oil and tomatoes it makes for a healthy dish. Add a loaf of crusty bread, and you have a delicious ethnic meal.

Difficulty: Moderate

Instructions

Things You'll Need:

• 6 talapia fillets
• 8 small red potatoes
• 5 small yellow onions
• 1 small can tomato paste
• Salt
• 2 tbsp. parsley flakes
• 1/2 cup raisins
• 3/4 cup olive oil
• 1 container of feta cheese in brine
• Fresh parsley

1. Preheat the oven to 375 degrees. Rinse the tilapia fillets in a colander and allow them to drain. Leave them in the colander long enough that they are moist but not dripping wet.

2. Peel the small red potatoes. Cut each potato in half, and then quarter each half. Cut the top and bottom off the onions and peel them. Cut them in half and cut each half into four slices. Cut the slices in half to make bite-sized onions.

3. Put the tomato paste in a glass measuring cup and add enough cold water to make 2 cups of liquid. Slowly blend the water and tomato paste together with a whisk.

4. Place the onions and potatoes in a bowl and add at least 1 1/2 tbsp. of salt, parsley flakes and raisins. Pour in the tomato paste mixture and olive oil and mix lightly.

5. Ladle half of the mixture into the bottom of a shallow casserole dish. Lay the fish fillets on top. Ladle the remainder of the mixture over the top of the fish. Cover the casserole dish with aluminum foil and place it on the middle shelf of the oven. Bake the Greek fish plaki for 50 minutes, removing the foil halfway through the cooking time.

6. Remove the feta cheese from the brine and cut it into equal portions. Put a fish fillet on each plate and spoon some extra potatoes, onions and sauce over the top. Place the feta cheese next to the fish and add a sprig of parsley for garnish.

Tips & Warnings

• You can leave the skins on the potatoes if you want to preserve the color and nutrition. If you choose to leave the skins on, scrub them thoroughly.
• Store any leftover Greek fish plaki in individual plastic containers and store it in the refrigerator. When you're ready to reheat it, place it on a plate and cover the fish with a paper towel.

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