Psari Plaki ( Greek Red Snapper) Recipe #10559
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by Ashley U
1¾ hours | 20 min prep
SERVES 8
- 1 tablespoon olive oil
- 2 cups chopped onions
- 2 1/2 cups chopped seeded tomatoes
- 1/2 cup minced fresh parsley
- 1/2 cup dry white wine
- 1/8 teaspoon pepper
- 4 bay leaves
- 2 garlic cloves, minced
- 8 (6 ounce) red snapper fillets
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 4 medium peeled baking potatoes, each cut lengthwise into 12 wedges
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 8 slices tomatoes (1/2-inch thick)
- 8 slices green bell peppers (1/4-inch thick)
- Preheat oven to 350°.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
- Add onion; sauté 7 minutes or until tender.
- Add chopped tomato and next 5 ingredients; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally.
- Set aside.
- Arrange fillets in a 13x9-inch baking dish coated with cooking spray.
- Sprinkle lemon juice and 1/2 teaspoon salt over fillets and top with onion mixture.
- Place potato wedges over onion mixture and drizzle with 1 tablespoon oil and 1/4 teaspoon salt.
- Top with tomato slices and bell pepper rings.
- Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.
- Place 1 fillet and 6 potato wedges on each of 8 plates.
- Divide onion mixture evenly among each serving and top each serving with 1 tomato slice and 1 bell pepper ring.
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5 stars