Plaki (Greek Baked Fish with Tomato)
A simple, elegant Greek preparation: thick cod fillets baked on a bed of tomatoes, onions, garlic, and olive oil until just flaky and succulent. The vegetables meld into a light, fragrant sauce.
Ingredients
- 2 lbs skin-on or skinless cod fillets (or other firm white fish), patted dry
- 1/3 cup extra-virgin olive oil
- 2 yellow onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 2 cans canned diced tomatoes
- 1/4 cup dry white wine (or low-sodium vegetable broth)
- 1 tsp dried oregano
- 4 fresh thyme sprigs (or 1/4 tsp dried)
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 lemon, sliced into rounds
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Preheat oven to 400°F (200°C).
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2
In a large oven-safe baking dish, combine 2 thinly sliced yellow onion, 6 thinly sliced garlic cloves, 2 cans canned diced tomatoes, 1/4 cup dry white wine (or low-sodium vegetable broth), half the extra-virgin olive oil, 1 tsp dried oregano, 4 fresh thyme sprigs (or 1/4 tsp dried), half the kosher salt, and half the black pepper. Stir and spread into an even layer.
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3
Roast the tomato base uncovered for 15 minutes until the onion begins to soften.
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4
Pat 2 lbs patted dry skin-on or skinless cod fillets (or other firm white fish) dry and season on both sides with the remaining kosher salt and black pepper. Nestle the fillets over the tomato mixture. Lay 1 sliced into rounds lemon slices over the fish and drizzle with the remaining extra-virgin olive oil.
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5
Bake for 18 to 22 minutes, until the fish is opaque and flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
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6
Discard the fresh thyme sprigs (or 1/4 tsp dried) sprigs. Scatter 1/4 cup chopped fresh flat-leaf parsley over the top and serve directly from the dish with crusty bread.