Oven-Baked Fish with Sea Fennel & Potatoes - Plaki

This is a yummy “piatto unico”, as the Italians say - as a variation, you can add chopped carrots and celery; kale or spinach instead of the parsley; fresh chopped tomatoes (only when they’re in season and are really juicy!) for a redder sauce. The below portions are approximate - we sliced enough vegetables to layer a 16x11 baking dish.

Ingredients for Greek oven-baked fish "plakí" with potatoes

3 pounds of cod or halibut, cut into 6-8 similarly-sized pieces

3 large yellow onions, sliced into rings

8 small russet potatoes, sliced into 1/4-1/8" rounds

3 large tomatoes, sliced into rounds

1 c. finely chopped parsley

5-6 cloves garlic, crushed

The juice from 2 large lemons

1 tsp Sparoza Greek Fisherman's Mix

1c. Tragano Greek Organics Extra Virgin Olive Oil

half a jar of Tragano Greek Organics Sea Fennel

How to make Greek oven-baked fish plakí

Pre-heat your oven to 350 degrees.

Place the onion slices on the bottom of the baking dish, covering it entirely.

Layer the potato slices on top of the onions and top with half of the chopped parsley.

Sprinkle half the seasoning over the veggies and then place the fish pieces on top. Season again.

Top each piece of fish with a tomato slice and lemon juice and then pour the olive oil over the whole dish.

Bake for an hour at 350 degrees - check with a fork to see if the potatoes are tender and the fish flakes.

Top with sprigs of kritamo straight out of the jar and serve! The portions are approximate - we sliced enough vegetables to layer a 16x11 baking dish.