Psari Plaki Greek Red Snapper Recipes

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PSARI PLAKI



Psari Plaki image

Provided by Marissa @ omgfood

Categories     Seafood

Time 1h15m

Number Of Ingredients 10

1/4 cup olive oil
3 cups sweet onion (sliced)
1 cup leeks (sliced cross-wise)
4-6 garlic cloves (minced)
2 14.5 ounce cans diced tomatoes (drained)
1 teaspoon kosher salt
freshly ground black pepper
2 teaspoons dried Greek oregano
2 pounds wild cod (or haddock)
2 tablespoons fresh parsley (finely chopped)

Steps:

  • Preheat the oven to 350 degrees.
  • Preheat a wide saute pan over medium-high heat. Add in the olive oil.
  • Add the onions and leeks and saute until soft, about five minutes.
  • Add the garlic and saute until fragrant, about one minute.
  • Add the tomatoes, salt, pepper, and Greek oregano and cook for an additional five minutes. Remove from heat.
  • If using an oven-safe pan, tuck the fish in between and underneath the tomato and onion mixture. Alternately, place fish in a baking pan and top with the tomato and onion mixture.
  • Bake in the oven for 40-50 minutes or until the fish flakes easily with a fork.
  • Top with the chopped parsley. Serve with feta and crusty bread.

PSARI PLAKI (OVEN BAKED FISH)



Psari Plaki (Oven Baked Fish) image

Greek-style oven-baked fish with tomatoes and onions.

Provided by Heart Healthy Greek

Categories     Main Dish

Time 1h

Number Of Ingredients 11

1 lb cod fillets
1/4 cup dried oregano
1/4 cup fresh chopped parsley
1 14 oz diced tomato
2 fresh tomatoes ((sliced))
1/4 cup wine
1/2 lemon
1/2 cup olive oil
3 cloves garlic minced
1 tsp pepper
3 sweet onions (red or white) sliced

Steps:

  • In a sauté pan, add 4 tablespoons olive oil, add onions and sauté over medium heat until soften.
  • Add the garlic, diced tomatoes and wine. Continue to cook for 5 minutes.
  • In an oven safe dish, add 5 tbsp olive oil, place fish fillet on top of olive oil. Sprinkle fish with pepper.
  • Place tomato slices on filets and top with oregano. Pour the onion/tomato mixture on top of the fish and bake in a preheated 350 degree oven for 40 minutes or until fish flakes easily with a fork.
  • Remove from oven and top with fresh chopped parsley and a squeeze of lemon juice.

GREEK BAKED FISH WITH TOMATOES AND ONIONS



Greek Baked Fish With Tomatoes and Onions image

The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the "Good Alternatives" list I recommend Mahi Mahi from United States waters.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h15m

Yield Serves 4

Number Of Ingredients 13

2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States)
Salt and freshly ground pepper
Juice of 1 large lemon
2 tablespoons extra virgin olive oil
1 pound onions, cut in half lengthwise and then sliced thinly across the grain
2 large garlic cloves, minced or puréed
1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)
1/8 teaspoon sugar
1 teaspoon sweet paprika
1/8 teaspoon cinnamon
1 tablespoon tomato paste dissolved in 1/4 cup water
1/2 cup dry white wine or red wine
Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup)

Steps:

  • Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
  • Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
  • Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1415 milligrams, Sugar 11 grams

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.

PSARI PLAKI



Psari Plaki image

Categories     Bread     Salad     Sauce     Fish     Bake     Fry     Simmer

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.

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