Aegean Baked Fish (Psari Plaki)

By amaliana

Plaki, a method of cooking using a variety of vegetables, seafood and seasonings is found in many parts of the Middle East. It is especially in the countries surrounding the ASegean Sea-Greece and Turkey. In Greece, lemon and oregano are often added as flavour enhancers; in Turkey, plaki is frequently served cold.

Ingredients

• 2 tablespoons olive or vegetable oil
• 1/2 cup dry bread crumbs
• 2 pounds fish fillets
• 1 teaspoon salt
• 1 teaspoon dried oregano leaves
• 1/4 cup lemon juice
• 1 can(8 ounces) tomato juice
• 1/2 cup snipped parsley
• 2 cloves garlic, finely chopped
• 2 tablespoons olive or vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup dry bread crumbs
• Lemon slices
• Ripe olives

Preparation

Step 1

Pour 2 tablespoons oil evenly into oblong baking dish, 13 1/2 x 9 x 2 inches. Sprinkle 1/2 cup bread crumbs evenly over oil. Pat fish dry with paper towels. Arrange fish in single layer in baking dish; sprinkle with 1 teaspoon salt and the oregano. Pour lemon juice over fish.
Mix tomato sauce, parsley, garlic, 2 tablespoons oil, 1/2 teaspoon salt and the pepper; spoon over fish. Sprinkle with 1/4 cup bread crumbs. Cook uncovered in 350F oven until fish flakes easily with fork, 30 to 40 minutes. Serve on heated platter. Garnish with lemon slices and olives.