Ingredients
- 5 tbsp olive oil
- 0.5 tsp freshly ground black pepper
- 1.5 tsp fine sea salt
- 25 g fresh flat-leaf parsleychopped
- 1 lemon unwaxed lemonshalf sliced, half juiced
- 80 g kalamata olivespitted
White fish baked on a bed of slow-cooked onion and tomato, finished with lemon and a lot of parsley.
Prep
15 mins
Cook
50 mins
Servings
4
Per serving
£3.30
Difficulty
easy
Heat 4 tbsp of the oil in a wide ovenproof pan and cook the onions with 1 tsp salt over a medium-low heat for 20 minutes until completely soft and just starting to colour. Patience here is what makes plaki sweet rather than sharp.
Add the garlic and oregano for a minute, then the tinned tomatoes, plum tomatoes, sugar, wine and pepper. Simmer for 15 minutes until thick.
Heat the oven to 190C fan. Stir the olives and half the parsley through the sauce, then make four hollows and lay a cod fillet in each.
Season the fish with the remaining salt, drizzle with the last of the oil and lay the lemon slices on top.
Bake for 14-16 minutes until the fish is opaque and flakes at the thickest point.
The sauce keeps cooking after it comes out, so pull the dish the moment the fish is done.
Squeeze over the lemon juice, scatter with the rest of the parsley and serve warm rather than piping hot - that is how it is eaten in Greece.