Either way, you don’t see many Greeks doing outdoor grilling (in the winter). Greeks rate seafood integral to their diet and in the winter, fish and seafood get the skillet or oven treatment.
One of the most common fish dishes is Psari Plaki. It usually denotes a fish baked in the oven with tomatoes and onions and such.
There are many “takes” on this dish but I found this version to appeal to my sense of sight more than the traditional Psari Plaki.
I used red snapper fillets, baked them with a saute of celery, red onions and some fresh parsley. The upper topping consists of oven-roasted plum tomatoes which are all held together with homemade toasted bread crumbs.
If you want a taste of Greece in winter, try Psari Plaki. It’s light, flavourful and it has classic Greek flavours. This dish was adapted from the The Australian Woman’s Weekly Greek Cooking Class. It was a gift to me this past Christmas by my friend Kathy…thank you!
The second component of this dish is the “grilled hockey puck” you might of noticed acting as a bed for the fish.
Are you one of those people who “passes on polenta”? This alternative might do the trick. Remember my recent dessert called Semolina Halva? Well, I’ve turned the tables here and I used Semolina flour and made it into something savory.
Semolina cooks like polenta, sets like polenta and as you can see…grills like polenta! I’m not dogging polenta but this is a fabulous alternative and the taste was a wonderful surprise. I flavoured the Semolina cake with scallions, mushrooms, wine and grated Romano cheese.
This was an experiment and I kept the flavours simple. You’ll see more savory Halva from me in the future! Once again, you’re going to have to wait a bit for this recipe (I’m in a teasing mood).
1/4 cup olive oil
1 clove of garlic, crushed
1 medium red onion, thinly sliced
1 trimmed stalk of celery, diced
3 ripe plum tomatoes, oven roasted 3/4 cup fresh Italian parsley, chopped
4 red snapper fillets
1 tsp dried Greek oregano
1/3 cup dry white wine
juice of 1/2 lemon
1/4 toasted bread crumbs extra-virgin olive oil
lemon slices for garnish
Pre-heated 350F oven
- Heat a skillet on medium-high heat and add your olive oil, onions celery and garlic and then reduce to medium and saute the vegetables for 5 minutes. Adjust seasoning with salt and pepper, discard garlic and mix in your chopped parsley. Reserve.
- Place your fillets in a baking dish that’s been treated with a little olive oil, season the fish with salt and pepper and dried oregano.
- Top with the vegetable mixture, then the oven-roasted tomatoes and finally the bread crumbs.
- Drizzle some olive oil, the lemon juice and wine over the fish and place in the upper-middle rack of the oven for 20-30 minutes and the topping has browned.
- Drizzle with extra-virgin olive oil and serve with lemon slices immediately.
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