Greek Baked Fish Plaki
White fish fillets baked under a slow-cooked tomato, onion and olive oil sauce with oregano and lemon. The sauce reduces around the fish so it needs no thickener.
- 1
Heat the olive oil in a large skillet over medium heat. Add the onions and carrot and cook until soft and golden at the edges, about 12 minutes. Stir in the garlic for 1 minute.
- 2
Add the crushed tomatoes, tomato paste, wine, oregano, salt and pepper. Simmer uncovered over medium-low heat for 15 minutes, until the sauce holds a line when you drag a spoon through it.
- 3
Heat the oven to 375°F. Spread half the sauce in a 9-by-13-inch baking dish.
- 4
Pat the cod dry, season lightly with salt, and set the pieces on the sauce. Spoon the remaining sauce over the top and scatter the lemon slices across the dish.
- 5
Bake uncovered for 25 to 30 minutes, until the fish flakes with a fork and reaches 145°F at the thickest point.
- 6
Squeeze the lemon juice over the fish, scatter the parsley, and let it sit 5 minutes before serving so the sauce settles.
Ingredients
- 1/3 cup olive oil
- 2 medium onions, thinly sliced
- 1 carrot, sliced into thin coins
- 4 cloves garlic, sliced
- 1 (28 ounce) can whole peeled tomatoes, crushed by hand
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pounds skinless cod fillets, cut into 4 pieces
- 1 lemon, half juiced and half sliced
- 1/4 cup chopped flat-leaf parsley
Instructions
- 1
Heat the olive oil in a large skillet over medium heat. Add the onions and carrot and cook until soft and golden at the edges, about 12 minutes. Stir in the garlic for 1 minute.
- 2
Add the crushed tomatoes, tomato paste, wine, oregano, salt and pepper. Simmer uncovered over medium-low heat for 15 minutes, until the sauce holds a line when you drag a spoon through it.
- 3
Heat the oven to 375°F. Spread half the sauce in a 9-by-13-inch baking dish.
- 4
Pat the cod dry, season lightly with salt, and set the pieces on the sauce. Spoon the remaining sauce over the top and scatter the lemon slices across the dish.
- 5
Bake uncovered for 25 to 30 minutes, until the fish flakes with a fork and reaches 145°F at the thickest point.
- 6
Squeeze the lemon juice over the fish, scatter the parsley, and let it sit 5 minutes before serving so the sauce settles.