Palamud Plakiya with Olives and Capers
85% автентично · Aegean
A flavorful variation of Palamud Plakiya incorporating briny olives and capers for an extra layer of Mediterranean zest, often found in coastal Aegean cuisine.
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Съставки
- Bonito fish (Palamud)1.5 kg
- Tomatoes700 g
- Onions2 medium
- Garlic4 cloves
- Kalamata olives150 g
- Capers2 tbsp
- Extra virgin olive oil120 ml
- Dry white wine80 ml
- Fresh parsley1/2 bunch
- Dried oregano1 tsp
- Saltto taste
- Black pepperto taste
- Water80 ml
Стъпки
- 1
Preheat oven to 180°C (350°F).
- 2
Clean and cut the bonito fish into large steaks.
- 3
Slice the onions and garlic thinly. Pit and halve the olives.
- 4
Chop half of the parsley.
- 5
In a baking dish, combine sliced onions, garlic, chopped parsley, olives, capers, olive oil, white wine, water, and oregano. Season with salt and pepper.
- 6
Arrange the fish steaks over the mixture. Top with sliced tomatoes.
- 7
Drizzle with more olive oil and season the fish. Bake for 35-45 minutes, or until the fish is cooked through.
- 8
Garnish with remaining fresh parsley before serving.
