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Psari Plaki--Baked Sea Bass|
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This traditional dish of fish (psari) smothered in vegetables required an update. Rather than the
usual long, slow cooking which worked for a huge, whole fish, I have modernized this plaki to
accommodate fillets. The result? A sprightly melange of fresh greens, tomato, and broth that
cooks quickly yet retains the signature flavors of tomato, onion, and lemon.
- 1 tablespoon extra virgin olive oil
- 1 onion, thinly sliced
- 1 clove garlic, minced
- 6 small Roma tomatoes
- Juice of one lemon
- 1 pound fresh spinach
- 1 pound sea bass fillets
- 2 teaspoon minced, fresh mint
- 2 teaspoon minced, fresh parsley
- 1 teaspoon minced, fresh oregano
- Salt and pepper to taste
- Heat the oil in a skillet with a tightly fitting lid large enough to hold the fish in one
layer. Add the onion and garlic and stir over low heat until the onion wilts. Do not allow it
to brown.
- Add the tomatoes and lemon juice. Simmer, stirring occasionally for 3 minutes. Add the
spinach and toss briefly.
- Add the fish, spooning the tomato-spinach mixture over it to cover completely. Sprinkle with
the herbs and salt and pepper. Cover and simmer 6–8 minutes until the fish is firm and cooked
through. Do not overcook. Adjust seasoning with salt, pepper, and a few drops of lemon juice if
desired. Serve immediately.
(Serves 4)
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Mint Conditions |
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American cooks tend to associate mint with a fruity summer dessert, but in middle eastern
cuisines it imparts an element as important as garlic is to Italian food. Dried mint
doesn’t do this dish justice, but use it if you are in a climate that’s inhospitable to
fresh herbs. |
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Healthy Pantry |
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Don’t forget about Greek varieties when you are stocking up on healthy cooking oil. The
Greek bard, Homer, referred to it as liquid gold. While Italian olive oil gets most of the
press, Greek olives produce a slightly more robust flavor, equally healthy and perfect for
Greek recipes. Though easily available in most areas, you can get the real deal online at
http://www.elenigourmet.com/oliveoil1.htm |
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