Fish Plaki Food

GIGANTES PLAKI

Steps:

• Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
• Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

PSARI PLAKI: ROASTED FISH WITH ONIONS & TOMATOES

Steps:

• Preheat the oven to 400 °F, 200 °C.
• To make the sauce: Cook the onions with the olive oil over medium heat until soft. About 10 minutes.
• Add the grated garlic and just stir until heated through.
• Add the tomato puree, salt, pepper, red pepper flakes, sugar, and oregano. Simmer the sauce for 15 minutes or until thickened.
• Season the fish with salt, pepper, and oregano.
• In a 9 by 13-inch baking pan, pour half of the sauce on the bottom.
• Place the seasoned fish fillets over the sauce and pour the remaining tomato sauce over the fish. Top with sliced olives.
• Roast in the oven for 30-40 minutes or until the fish flakes easily.
• Serve with toasted bread. Enjoy!

PSARI PLAKI (OVEN BAKED FISH)

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.

PSARI PLAKI

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.

GIGANTES PLAKI RECIPE (GIGANDES GREEK BAKED 'GIANT' BEANS)

Steps:

• To prepare the gigantes (Gigsntes) plaki, start by soaking the gigantes beans overnight into plenty of water. Drain them into a colander and rinse with plenty of water.
• Place the gigantes in a large pan with cold water, enough to cover them, add a pinch of sea salt and bring to a boil. Turn the heat down and simmer for 45 minutes, until tender but not cooked. Drain them in a colander and set aside.
• In the meantime, pour into a large baking pan the olive oil, add the chopped onions, the whole garlic clove (peeled) and bake at 180C, until softened and slightly colored (approx. 15 minutes).
• Turn the baking pan out of the oven. Add the gigantes beans (drained), the celery, the parsley, ½ cup of hot water and season with salt and pepper. Put back in the oven and bake for 30 minutes.
• Turn the baking tray out of the oven, blend the gigantes beans lightly with a wooden spoon and pour in the grated tomatoes or plum tomatoes. Season with salt and pepper, add a pinch of oregano and bake the gigantes plaki further for 50-60 minutes at 180C, until the beans are soft and tender and the sauce thickens.
• For an easier alternative, after soaking the gigantes beans overnight, drain and rinse them. Place in a large pan with enough water to cover them and bring to the boil. Boil for 5 minutes, drain them and place into a large baking pan, along with all of the ingredients, cover with some aluminum foil and bake at 180C for approx. 2 hours. The last 30 minutes, bake without the aluminium foil. Enjoy!

FISH PLAKI

Steps:

• If your fish isn't fresh, either soak it in milk for an hour or brush with 1 tbsp water mixed with 1 tbsp lemon juice and let sit for 30 minutes to help remove the fishy taste associated with frozen fish.
• Saute sliced onion in olive oil in a large skillet over medium heat, stirring constantly, until tender. Add tomato and next 5 ingredients; cook, stirring constantly, until the liquid evaporates. Remove from the heat and set aside.
• Pat the fish fillets dry. Place them in a 13X9X2 inch baking dish; sprinkle with oregano, salt and pepper. Spread the reserved vegetable mixture over the fish; top with lemon slices. Pour the wine and lemon juice over the vegetable mixture; sprinkle with breadcrumbs.
• Bake, uncovered, at 350 degrees for 35 minutes or until the fish flakes easily when tested with a fork. Cooking time depends on the thickness of the fillets and the heat of your oven! Remove and discard the bay leaf.

FISH PLAKI

Steps:

• Rinse fish.
• Brush baking pan with olive oil.
• Place fish in pan.
• Saute onions, garlic, herbs, salt, and pepper. Add stewed tomatoes, crushed. Cook 20 minutes. Pour over fish.
• Pour a little olive oil over all. Add slices of lemon.
• Bake 325 degrees for 25 to 30 minutes until fish flakes with fork.

PSARI PLAKI

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.