Bluefish Plaki-style
Browse the recipe Bluefish Plaki-style
Bluefish Plaki-style
YIELD Makes 4 servings
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INGREDIENTS
| 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 | |
PREPARATION:
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- Spoon remaining vegetable mixture over fish. Bake 10 to 15 minutes or until fish flakes easily when tested with fork.
- Top with olives, cheese and parsley. Garnish, if desired.
This recipe appears in:
European