Baked Fish with Tomato and Lime Juice becomes Not Quite Plaki in my recipe book.
When I first came across the idea many years ago, it was described as Plaki from Greece so I refined the ideas to my tastes. The way that I prepare it may be far from the Greek original yet it works to produce a delicious fish main course.
Quick to prepare and, the addition of some steamed potatoes, ratatouille and vegetables, makes for a delicious meal.
- 4 fillets of white fish, 100-150g/4-6oz in size each
- 3-4 medium tomatoes
- Extra Virgin Olive Oil
- 2 fresh Limes or Lime Juice
- Sea Salt
- Coarsely Ground Black Pepper
- Pre-heat the oven to 200°C/400°F/Gas Mark 6. Adjust if using a fan-assisted oven according to the instructions for your model.
- Slice the tomatoes fairly thickly. The aim is to have 3-4 slices of tomato for each fillet of fish.
- Tear off four pieces of kitchen foil. Around 30cm or 12 inches square should be enough.
- Place the kitchen foil on a worksurface then place a fillet of fish in the centre of each. In smaller kitchens then just do one at a time because the results will be the same.
- Layer slices of tomato over each fillet of fish. Three should do or maybe four if the fillet is larger. Just slice up the required amount of tomato.
- Season with ground sea salt and freshly ground black pepper to taste.
- Drizzle each fish fillet with a little extra virgin olive oil.
- If using fresh limes then halve and squeeze the juice from one piece over each fillet. If using lime juice then simply sprinkle it over.
- Fold the foil over the fish and tomato so it is fairly tightly sealed.
- Place in a baking tin, seam side up, then put into the oven for 30-40 minutes. The exact amount of time will vary according to the type of fish that you are using and the size of the fillets.
- While the fish cooks, prepare your choice of potato and vegetable. Rosemary Oven Roasted Potato is a good choice as it takes advantage of the oven being already heated. As the picture shows, I used steamed potatoes on the occasion that I was making this because I could double up things in the steamer.
- Put the potatoes and vegetables onto serving plates.
- Take the baked fish and tomato parcels from the oven. Unwrap carefully because they will be hot. Place each one on the serving plate with the vegetables. Pour the juices from each parcel onto the plate as a form of gravy.
- Serve with sea salt and black pepper at the table and just enjoy.
For the meal that the picture comes from, I served this Not Quite Plaki with Ratatouille to add a little Mediterranean flavour. I took the shortcut of using some from a can because it takes a bit of time to prepare yet I still got good results. Potatoes and green beans made a good choice to go alongside.