Plaki Baked Snapper With Potatoes Recipes

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PLAKI (BAKED SNAPPER WITH POTATOES)



Plaki (Baked Snapper With Potatoes) image

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

1 whole red snapper (gutted and scaled)
3 -4 idaho potatoes, cut in 1/2 inch rounds
1 -2 tomatoes, cut into 1/2 inch rounds
1/2 bunch fresh parsley, minced
1 -2 onion, cut into 1/2 inch rounds
5 -6 garlic cloves, sliced
3/4 cup olive oil
1 1/2 lemons
oregano
salt
pepper
water

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)



Psari Plaki ( Greek Red Snapper) image

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

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.

BAKED SNAPPER WITH POTATOES, OREGANO AND WHITE WINE



Baked Snapper With Potatoes, Oregano and White Wine image

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

3 russet potatoes, peeled, cut into scants (about 2 1/4 lb)
1/2 cup olive oil
3 garlic cloves, minced
1 1/2 tablespoons fresh oregano, chopped
1 teaspoon salt
1/4 teaspoon red pepper, crushed
3/4 cup dry white wine
1/4 cup water
4 (5 -6 ounce) red snapper fillets (3/4-inch thick)
4 tablespoons fresh parsley, chopped

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

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