Fish “Psari” Plaki

My Greek friend who shared her Greek roast chicken with us recently passed this fish recipe along. I can't wait to try it out!

Kristy Vahaviolos Kyriakopoulos' Fish “Psari” Plaki

1 large can of whole peeled tomatoes, cut roughly

1 large white onion, cut in long slices

½ cup dry red wine

¼ - ½ cup olive oil

Salt & Pepper to taste

1 teaspoon Oregano

2-3 lbs of a white flaky fish like flounder, cod or tilapia

 

Preheat oven to 375°.  In a Dutch oven, add roughly cut peeled tomatoes (I just take cooking scissors and chop them up roughly in the can), onion, wine, olive oil and seasoning and cook for 1 ½ hours, stirring every 20 minutes or so.  Add fish and cover with tomato mixture.  Cook for 20-30 minutes depending on how thick the fish is. Also, I often use frozen fish (like the kind at Whole Foods) and you can pop the frozen fish fillets in with no need to defrost and it still comes out fabu!  Serve with rice and/or some hunks of country bread and feta on the side.

Variation: Add small potatoes and a small bunch of parsley in the beginning