Oven-Baked Fish with Sea Fennel - "plakí"

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"

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

salt to taste

red pepper flakes

1c. Tragano Greek Organics Extra Virgin Olive Oil

half a jar of Tragano Greek Organics Sea Fennel

Make the 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.

Add the salt and red pepper to taste.

Place the pieces of fish on top of the vegetables, salt again, and sprinkle with the other half of the chopped parsley.

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.

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