1 hr 15 mins
A Greek way to prepare fish. It's very tasty and is a nice alternative to frying. Flounder, sole, porgy, any fish will basically do---I guess.
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Units: US | Metric
- 1After your fish is totally cleaned, place it in a large baking pan and score it with a knife on each side, making three lines or incisions on its body. You can make it fancy and do another 3 lines the cross way if you're in a Jaques Pépin kinda mood.
- 2Season it generously with salt, pepper, and oregano, especially inside the gutted slit and on the side incisions.
- 3You may also add some garlic or slices in the belly and the incisions.
- 4Place the fish exactly in the middle of the pan. Around it, add the potatoes,onions and tomatoes in a row, alternating one after the other. Season those as well, with salt, pepper, parsley and lots of oregano.
- 5Place any leftovers inside the belly of the fish.
- 6Drizzle the food with the juice of one and a half lemons.
- 7Add the olive oil, evenly coating all ingredients.
- 8Add 1/2 cup water.
- 9Place in a 375 to 400 degree oven and cook until potatoes are tender for about 45 minutes to an hour. You may even foil it first for about half the time.
- 10The sauce shouldn't be too thick or too watery.
- 11The fish and potatoes should be a bit crisp and brown on their surfaces.
- 12Add more lemon if desired.
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Nutritional Facts for Plaki (Baked Snapper With Potatoes)
Serving Size: 1 (593 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1032.6
- Calories from Fat 737
- Total Fat 81.9 g
- Saturated Fat 11.3 g
- Cholesterol 0.0 mg
- Sodium 43.2 mg
- Total Carbohydrate 76.5 g
- Dietary Fiber 13.3 g
- Sugars 6.7 g
- Protein 9.6 g
The following items or measurements are not included: