SHEET-PAN GREEK ROASTED COD AND POTATOES WITH CARAMELIZED ONIONS, TOMATOES AND RAISINS - BAKALIARO PLAKI
Delicious Greek baked cod and potatoes with caramelized onions, tomato and raisins over potatoes.
Provided by OliveTomato.com
Categories Main Course
Time 1h10m
Number Of Ingredients 13
Steps:
- De-salt cod for 24 hours (see above)
- Preheat oven at 350 degrees Fahrenheit (180 Celsius).
- In a pan sauté the onion until soft for about 10 minutes.
- Once the onion is sautéed, add the garlic and sauté for about a minute. Add the tomatoes, the tomato paste, the parsley, the wine, lemon juice and pepper (add 1/2 tsp of fine sea salt if using fresh cod).
- Bring the sauce to a boil and then lower the heat and let it simmer for about 10 minutes.
- Oil a large pan and place the sliced potatoes on the bottom. They should not overlap. Over that place the pieces of cod (rub the cod with kosher salt if using fresh cod)
- Once your sauce has simmered for 10 minutes, add the raisins.
- Pour the sauce over the cod and potatoes (remove bay leaf), moving things around so that the sauce has gone everywhere. The sauce will not be very thick.
- Cover the pan with aluminum foil and cook covered for about 35 minutes, uncover and check potatoes, they should be fairly easy to pierce. Cook for another 15-20 minutes uncovered, until potatoes are done and all the liquids (except the olive oil) are gone.
- Remove from oven and let it sit for 15 minutes before serving.
PSARI PLAKI: ROASTED FISH WITH ONIONS & TOMATOES
Provided by Dimitra Khan
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 °F, 200 °C.
- To make the sauce: Cook the onions with the olive oil over medium heat until soft. About 10 minutes.
- Add the grated garlic and just stir until heated through.
- Add the tomato puree, salt, pepper, red pepper flakes, sugar, and oregano. Simmer the sauce for 15 minutes or until thickened.
- Season the fish with salt, pepper, and oregano.
- In a 9 by 13-inch baking pan, pour half of the sauce on the bottom.
- Place the seasoned fish fillets over the sauce and pour the remaining tomato sauce over the fish. Top with sliced olives.
- Roast in the oven for 30-40 minutes or until the fish flakes easily.
- Serve with toasted bread. Enjoy!
FISH PLAKI
Plaki is a Greek method of cooking fish with vegetables. I first had this at a little neighborhood Greek restaurant here in my hometown. It was just around the corner from where I worked, so it was a popular lunch spot. Occasionally we were lucky enough to find this on their lunch specials menu....Lucky us! I recommend using a firm white fish....I use amberjack, grouper, or snapper. If you cut all the bloody pieces out of the fillet, you won't get a fishy taste. The fresher the fish the better! Prep time does not include the soaking/marinating time for frozen fish.
Provided by breezermom
Categories Onions
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- If your fish isn't fresh, either soak it in milk for an hour or brush with 1 tbsp water mixed with 1 tbsp lemon juice and let sit for 30 minutes to help remove the fishy taste associated with frozen fish.
- Saute sliced onion in olive oil in a large skillet over medium heat, stirring constantly, until tender. Add tomato and next 5 ingredients; cook, stirring constantly, until the liquid evaporates. Remove from the heat and set aside.
- Pat the fish fillets dry. Place them in a 13X9X2 inch baking dish; sprinkle with oregano, salt and pepper. Spread the reserved vegetable mixture over the fish; top with lemon slices. Pour the wine and lemon juice over the vegetable mixture; sprinkle with breadcrumbs.
- Bake, uncovered, at 350 degrees for 35 minutes or until the fish flakes easily when tested with a fork. Cooking time depends on the thickness of the fillets and the heat of your oven! Remove and discard the bay leaf.
Nutrition Facts : Calories 389.1, Fat 19.8, SaturatedFat 2.8, Cholesterol 83.1, Sodium 348.7, Carbohydrate 13.3, Fiber 3.2, Sugar 5.3, Protein 36.7
MARIA'S PORTUGUESE BACALAU
This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.
Provided by BINGADING
Categories World Cuisine Recipes European Portuguese
Time P1DT2h
Yield 8
Number Of Ingredients 12
Steps:
- Soak the dried salted cod in cold water for 24 hours, changing the water several times.
- Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
- In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
- Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
- Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
- Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.
Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g
GREEK BAKED FISH WITH TOMATOES AND ONIONS
The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the "Good Alternatives" list I recommend Mahi Mahi from United States waters.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
- Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
- Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1415 milligrams, Sugar 11 grams
COD PLAKI
From the cookbook Mediterranean Food of the Sun. Their introduction reads "This is a traditional Greek preparation for fish, using onion, tomatoes, parsley and olive oil. Although cod is an Atlantic fish it works very well with this fish."
Provided by susie cooks
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large saute pan. Add the onions and cook until pale golden.
- Add the tomatoes, garlic, sugar, dill, mint, celery leaves and parsley with 1 1/4 cups of water. Season with salt and pepper, then simmer,uncovered, for 25 minutes, until the liquid had reduced by one-third.
- Add the fish steaks and cook gently for 10-12 minutes, until the fish is just cooked.
- Remove from the heat and add the lemon juice.
- Cover and let stand for about 20 minutes before serving.
- Arrange the cod on a serving dish and spoon the sauce over. Garnish with the herbs.
- Serve warm or cold.
Nutrition Facts : Calories 436.9, Fat 45.2, SaturatedFat 6.3, Sodium 8.6, Carbohydrate 9.2, Fiber 1.7, Sugar 4.9, Protein 1.3
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