“Plaki” is a dish that is usually eaten around Easter, it is a great family style dish that is full of health benefits. As a kid I remember eating many different varieties of this dish and always loved it. I served mine with Greek lemon rice, using brown instead of white rice, and served sauteed spinach with lemon juice and olive oil on the side. You can use a variety of different firm fleshed white fish, halibut, snapper, cod, bass, I happened to find wild caught rock fish for a great price, it is a mild fish in the bass family. This dish is easy and great if you are cooking for a crowd as all the prep can be done beforehand.
2 lbs rock fish fillets
1 28 oz can San Marzano tomatoes
2 cloves garlic, smashed
1 medium onion, sliced
1/4 tsp cinnamon
2 tbsp chopped parsley
1 tbsp sweet paprika
1 lemon, juiced
1/2 dry white wine
2 tbsp capers
olive oil
salt and pepper
Preheat oven to 375, in a large casserole place enough olive oil to lightly coat the bottom of pan….add fillets seasoned with salt and pepper, and lemon juice, place in fridge till done with sauce. In a medium sauce pan, heat olive oil over medium heat, add onions and garlic, saute till translucent, add wine, tomatoes (crush them by hand), spices, capers, and salt, pep to taste. Simmer 15 minutes, pour over fish, bake 25 minutes till fish is flaky. Serve with side dish of choice, great with spinach. Serves 4.