Fabulous Greek Dish

by Deborah English — November 19, 2007

Named "Plaki" in Greece, this fabulous fish dish is a staple in our kitchen. Greek Fish Casserole is an "all-season" dish. Eat it with mashed sweet potato (my favorite accompaniment) and it becomes the ultimate comfort food - yet is totally healthy. If you want something lighter, serve it over steamed basmati rice with a side of leafy green salad.

There are many versions of Greek Fish Casserole; however, after extensive pleasurable experimentation, we have adopted this version as ours.

Greek Fish Casserole
Serves 4 hungry people

1/2 cup olive oil
3.3lb/5kg firm white fish fillets
Juice of 1 lemon
Salt and freshly ground black pepper
2 large onions, cut in half and sliced thinly
14oz/200g can crushed tomatoes
1 tsp honey or sugar
1.4oz/50g can anchovies, drained
A big handful of plump kalamata olives - stoned
1 cup decent white wine
A handful of fresh basil leaves

Feta Topping

8oz/225g goats feta, drained and sliced thinly
Olive oil (the amount can be whatever you prefer)
Fresh basil leaves

1. Preheat oven to 400°F/180°C.

2. Sauté onions in olive oil until almost translucent, then add the garlic and stir-fry for 30 seconds.

3. Add tomatoes, honey, olives, anchovies, wine, and basil, and simmer uncovered until it has reduced and thickened.

4. While the tomatoes are reducing, oil a large casserole dish and line with the fish fillets. About 10 minutes before tomato sauce is ready, sprinkle the fish with lemon juice.

5. Spoon the tomato sauce over the fish, cover with foil, and bake for 20 minutes.

Remove the lid. Sprinkle goat's feta, olive oil, black pepper, and torn basil leaves over the top. Put under a hot grill until topping is just verging on golden brown.

I love this dish so much, I think I could eat it once a week for life - seriously!

I hope you like our version of "Plaki" as much as I do. Let me know what you think.