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Psari Plaki

2

pounds cod, haddock or tilapia, filets halved

4

medium-size yellow onions, sliced

1/4

cup

extra virgin olive oil, plus more for drizzling

4

cloves garlic, sliced

2

medium

ripe tomatoes, diced large

1

tablespoon

ketchup or tomato paste 1 teaspoon salt

1/2

teaspoon

black pepper

1

teaspoon

dried oregano

4

bay leaves, (optional)

h, cupdrywhitewine

4

lemon wedges

1

Heat v cup of olive oil in a skillet over medium-high heat. Add onions and garlic, and saute until onions become translucent.

2

Add the tomatoes, the tomato paste or ketchup, bay leaves, oregano, salt and pepper and continue cooking until the onions are soft. At that point add the wine, if using, and cook until the liquid evaporates. Remove from heat.

3

Spread a third of the onions in a 9-by-13 inch roasting pan. Place fish so pieces donít overlap. Evenly spread remaining onions over the top, and drizzle with olive oil. Place the lemon wedges on top.

4

Cook in a preheated oven at 375 degrees for 25 to 30 minutes until the fish becomes flaky. Remove from the oven, let rest for about 15 minutes, and serve. Serves 4-6.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (10.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

76.8

Calories From Fat (7%)

5.25

% Daily Value

Total Fat 0.63g

<1%

Saturated Fat 0.12g

<1%

Cholesterol 0mg

0%

Sodium 287.49mg

12%

Potassium 561.88mg

16%

Total Carbohydrates 19.01g

6%

Fiber 3.68g

15%

Sugar 6.96g

 

Protein 2.98g

6%

Tips

Please donít forget to remove the bay leaves.Cut off and discard the thin ends of filets, since they cook much faster and burn during baking.Serve with Greek potatoes, bread, a peasant salad and a glass of retsina or a dry white wine.