Recipe: Psari Plaki (Classic Greek Baked Fish)

Psari Plaki (Classic Greek Baked Fish)

2 to 2 1/2 lbs. washed and cleaned cod
2 to 3 Tbl. strained fresh lemon juice
Salt and Freshly ground pepper to taste
1/4 c. plus 2 Tbl. olive oil
1 large onion, halved and sliced
1 rib celery, cut into thin rounds
1 to 2 garlic cloves, peeled and sliced paper thin
3 Tbl. finely chopped fresh parsley
3 to 4 medium-size ripe tomatoes, peeled, cored and sliced across the width into rounds about 1/8 inch thick
1/3 c. dry white wine
Fresh parsley sprigs for garnish

Sprinkle the fish with lemon juice, salt, and pepper; let stand 1 hour before baking.

In the meantime, heat the 2 Tbl. olive oil in a heavy skillet and saute onion and celey until almost translucent. Remove pan from heat and let mixture cool, the stir in garlic and parsley.

Preheat oven to 350 degrees F. Spread 2 Tbl. olive oil in a glass baking dish and place fish in dish. Top with onion and celery mixture, then with tomatoes strewn all around it. Season with salt and pepper. Pour in wine and remaining 2 Tbl. olive oil. Bake, uncovered until fish is fork tender, about 25 to 30 minutes (filleted fish will take less time). (Add water, if necessary, to keep fish moist during baking.) Remove from oven and serve on platter garnished with fresh parsley sprigs.

Yield: 4 servings

Serve with a Greek potato salad with mayonnaise or olive oil and vinegar and horta (wild greens) that have been cooked, strained and cooled and "dressed" with olive oil and vinegar or lemon juice, or use the juice of bitter Seville oranges in place of the vinegar or lemon juice, as is often done in Cypress.