Middle Eastern Recipes > Seafood > Psari Plaki >
Psari Plaki
Cypriot fish in tomato sauce
3 LBS fresh fish filets (mackerel, mullet or sea bass)
1/4 C lemon juice
1 C corn oil
3 garlic cloves, finely chopped
1 onion, sliced into rings
1/2 C dry white wine
2 medium tomatoes, blanched, peeled & finely chopped
2 TBS flat-leaf parsley, finely chopped
1 C hot water
1 TBS tomato purée
Salt & black pepper to taste
Rinse fish filets under cold water; place in a dish. Sprinkle one tablespoon of salt and lemon juice over the top; rub into fish filets to flavor. Cover dish loosely and set aside to marinate for about one hour. Heat corn oil in a large skillet; add garlic and onion rings. Cook briefly; add wine and bring mixture to a boil. Stir in the tomatoes, parsley and 1/2 cup of hot water; season to taste with salt and black pepper. Simmer over low heat for about twenty-five minutes. Remove skillet from heat; set aside. Arrange fish filets in a baking dish; pour sauce over the top. Mix tomato purée with 1/2 cup hot water; pour over fish and shake gently to combine. Bake at 325-degrees F for about thirty minutes or until fish flesh flakes easily with a fork. Serve at once.
Note: If desired, substitute fish filets with sole or tilapia.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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