15 delectable fish recipes for the picky eaters

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Making Stewed Fish in Greek Style

Making Stewed Fish in Greek Style
Making Stewed Fish in Greek Style
1. Making Stewed Fish in Greek Style
2. Learn How to Assemble, Bake and Serve Greek Style Stewed Fish
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Psari plaki is a Greek style roasted fish with tomatoes and herbs. Psari, pronounced as psah-REE, means ‘fish,’ while Plaki, pronounced plah-KEE means ‘flat’ or ‘spread out.’ The term plaki is derived from the Greek roots plat, plak, and platys, all of which means ‘broad’ or ‘flat.’ In making this recipe for Greek-style stewed fish, you will need a 9 x 13 inch baking pan, a sharp knife, and a bowl. First, the ingredients are assembled into a baking pan and then placed in the oven for roasting. The dish will then be plated and served the Greek way.

In general, plaki is any dish that is cooked in the oven with olive oil, tomatoes, and vegetables. There are many kinds of plaki dishes and can involve meats, beans or vegetables. In this recipe, it consists of baked fish.

Any firm white fish can be used to make this recipe including cod, halibut, tilapia, haddock, sea bass, mackerel, or red snapper. The fish should be filleted before placing in the oven with the other ingredients.

Originally, the word plak refers to an ancient cooking ware made of griddle stone that functioned as a flat oven for food to be cooked on. The English words plate, platter, and platen were derived from this root word. Other words derived from the Greek root word plak are plateau, platform, and platypus.

While this recipe uses fillets of fish, psari plaki can also be made with whole small fish or larger fish cut into cutlets of steak. The whole fish or fillets is laid flat while cooking in the flavorful sauce. This oven-baked fish recipe is quite healthy and nourishing and is also easy to prepare. You can adapt the recipe and experiment with different herbs, spices, and other ingredients to flavor the sauce and adjust it to your own liking.

Difficulty Level

Average

Ingredients

¼ cup of extra virgin olive oil
1 teaspoon of extra virgin olive oil
1 bunch of fresh parsley, chopped
1 ½ pounds of medium sized gold potatoes, about 4 potatoes
2 ten ounce packages of frozen spinach, thawed and drained
2 cubinel pepper, sliced into rings
1 medium tomato, diced
1 medium tomato, sliced
5 garlic cloves, roughly chopped
4 tablespoons of fresh oregano, finely chopped (or 1 tablespoon dried oregano)
6 cod, red snapper, sea bass, or halibut fillets
2 tablespoons of unbleached all purpose flour
1 teaspoon of sweet paprika
Sea salt
Black pepper




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