Fish Plak

In-Season Spring Recipes
A classic Greek dish and one of Jimmy’s favorites to showcase his catch, Fish Plak does not suggest measurements or quantities since it can be made with any amount of fish, depending on what is in season. The vegetables can be adjusted to the size of the fish.
May 01, 2015

Ingredients

  • Any white fish (sea bass, striper, flounder), can be whole fish or fillets
  • Olive oil
  • Celery
  • Carrots
  • Onions
  • Fresh tomatoes (Jimmy insists on using only garden tomatoes)
  • Parsley
  • Salt and pepper to taste

Preparation

Spread olive oil on the bottom of an ovenproof dish or pan. Place half of the chopped vegetables in the pan, arrange the fish on top, and cover the fish with the remaining vegetables. Cover. Bake at 350–400 degrees for about 10 minutes. Remove cover and bake about 15 minutes more.

If it seems too dry, you can add a small amount of chicken or vegetable broth.

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Ingredients

  • Any white fish (sea bass, striper, flounder), can be whole fish or fillets
  • Olive oil
  • Celery
  • Carrots
  • Onions
  • Fresh tomatoes (Jimmy insists on using only garden tomatoes)
  • Parsley
  • Salt and pepper to taste

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