Bluefish Plaki-style
Bluefish Plaki-style Photo
Bluefish Plaki-style

YIELD Makes 4 servings


2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, thinly sliced
2 cloves garlic, minced
1/2 cup dry white wine
1 can (14-1/2 ounces) whole tomatoes, drained and juice reserved
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
4 bluefish fillets (about 1-1/2 pounds)
Kalamata olives, small chunks of feta cheese and fresh parsley
Fresh marjoram sprigs for garnish


  1. Preheat oven to 400°F.
  2. Heat oil in medium skillet over medium-high heat. Add onion, carrots and garlic; cook and stir until vegetables are tender. Add wine and scrape any brown bits from bottom of skillet.
  3. Add reserved tomato juice to skillet. Coarsely chop tomatoes. Add tomatoes, 2 tablespoons parsley, salt and pepper. Bring to a simmer. Simmer 15 minutes or until liquid is slightly thickened.
  4. Spread one third of vegetable mixture in bottom of shallow 12X8-inch baking dish. Rinse bluefish and pat dry with paper towels. Arrange fish, skin side down, on top of vegetable mixture in dish.
  5. Spoon remaining vegetable mixture over fish. Bake 10 to 15 minutes or until fish flakes easily when tested with fork.
  6. Top with olives, cheese and parsley. Garnish, if desired.
This recipe appears in: European
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