Baked Cod Plaki

Baked Cod Plaki

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Serves 4 – 6

Preparation time – 15 minutes
Cooking time – 20 minutes

A version of the classic fish dish served all over Greece. Try serving with crusty bread and a crisp green salad.
Nutritional count per serving, when serving 4:
Energy 256 kcal; Carbohydrate 11 g, of which sugars 10 g; Fat 8 g of which saturated fat 1 g; Protein 35 g;



2 tbsps olive oil 1 medium onion, sliced thinly 1 green pepper, deseeded and cut into thin strips 6 plum tomatoes, sliced 1 clove garlic, crushed 750 g/ 1 lb 10 oz skinless cod fillet, cut into 2 in cubes 1 ½ unwaxed lemons Handful of fresh parsley, finely chopped 3 tbsps dry white wine 3 tbsps tomato purée Salt and freshly grated black pepper


  1. Slowly heat the olive oil in a large flameproof casserole and add the onion, pepper, tomatoes and garlic. Cover and cook over a high heat for 6 – 8 minutes, shaking the casserole occasionally so that the vegetables do not stick.
  2. Sprinkle the cod cubes with the juice from the half lemon.
  3. Stir the wine and tomato purée into the vegetables.
  4. Finely slice the whole lemon and arrange in a single layer on top.
  5. Put the fish on top of the lemon slices, season with salt and pepper and sprinkle with the chopped parsley.
  6. Reduce the heat to moderate, cover and simmer for 15 minutes, uncover for the last 5 minutes if the sauce seems too liquid. The fish is cooked when the flesh turns opaque and flakes easily.
Variations: Other types of fish can be used – such as haddock, hake or whiting. If fresh plum tomatoes not available, try drained tinned tomatoes instead.

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