Plaki (Baked Snapper With Potatoes)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • After your fish is totally cleaned, place it in a large baking pan and score it with a knife on each side, making three lines or incisions on its body. You can make it fancy and do another 3 lines the cross way if you're in a Jaques Pépin kinda mood.
  • Season it generously with salt, pepper, and oregano, especially inside the gutted slit and on the side incisions.
  • You may also add some garlic or slices in the belly and the incisions.
  • Place the fish exactly in the middle of the pan. Around it, add the potatoes,onions and tomatoes in a row, alternating one after the other. Season those as well, with salt, pepper, parsley and lots of oregano.
  • Place any leftovers inside the belly of the fish.
  • Drizzle the food with the juice of one and a half lemons.
  • Add the olive oil, evenly coating all ingredients.
  • Add 1/2 cup water.
  • Place in a 375 to 400 degree oven and cook until potatoes are tender for about 45 minutes to an hour. You may even foil it first for about half the time.
  • The sauce shouldn't be too thick or too watery.
  • The fish and potatoes should be a bit crisp and brown on their surfaces.
  • Add more lemon if desired.
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