The Greeks eat lots of fish and seafood. This recipe is healthful and delicious. Serve it with creamy polenta and white wine for a really satisfying meal! The cooking class learned a new technique, stove top braising, as well as a new fish dish with this recipe.
-
- Greek Fish: Plaki Style Recipe
-
- Texas B&B Cooking Class
-
- Texas B&B Cooking Class
Come lunchtime, innumerable pans of fish baked Plaki-style pop out of ovens in Greece. Plake is the Greek term for oven-braising in a flat pan. Usually the sauce consists of tomatoes, the vegetable is potato, and lots of garlic simmers along…..we are changing it up a bit!
2 ½ pounds cod, snapper, bass, halibut, or swordfish steaks, in 3-4 inch wide pieces, or whole fresh sardines, anchovies, or small mackerel
Fresh lemon juice
Salt
2 Tb. olive oil
1 medium leek, white and light green parts trimmed, well rinsed, and thinly sliced
2 medium zucchini, thinly sliced
3 medium tomatoes, coarsely chopped
½ teaspoon chopped fresh sage leaves
¼ tsp. salt
½ cup dry white wine
4 egg yolks, whisked until frothy
¼ cup fresh lemon juice
Shredded fresh sage or chopped fresh parsley leaves, for garnish
Place the fish in a nonreactive dish and sprinkle lemon juice and salt over both sides. Set the dish aside.
Heat the oil in a large nonreactive skillet over medium heat. Add the leek and stir until silted, about 1 minute. Stir in the zucchini, tomatoes, chopped sage, ¼ teaspoon salt, and the wine. Sauté’ until all the vegetables are wilted, about 5 minutes.
Place the fish in the skillet and spoon some of the vegetables and liquid over them. Cover and cook until the fish is beginning to flake but is still moist, 10 to 15 minutes depending on the type of fish. Remove the skillet from the heat and using a slotted spoon, lift the fish and vegetables onto a serving platter. Set it aside in a warm place.
Whisk the egg yolks and ¼ cup lemon juice together in a small bowl. Slowly whisk the egg and lemon mixture into the juices in the skillet. Return the skillet to low heat and continue whisking for 2 minutes, then turn off the heat, whisking gently until the mixture is thickened, about 3 minutes. Pour the sauce over the fish, sprinkle the shredded sage over the top, and serve right away. Serve: 6
Tags: Greek Fish: Plaki Style Recipe, Texas B&B Cooking Classes, Texas B&B Lodging
