Fish Plakì


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As a country surrounded by sea, Greece has a very rich variety of fresh fish and seafood. Depending on the type of the fish they range from 3€ per kilo (2 pounds) to some 18€ per kilo (2 pounds). We have fish that we fry and fish that we bake. We have fish that we boil and fish that we BBQ. In future posts I will present some different varieties of fish and the ways we cook them here.

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Fish in Greece and generally in the Mediterranean have a completely different taste than the corresponding ones from the ocean. Our fish are saltier and have a stronger taste than the ones coming from the Atlantic. These two characteristics determine also the way they are cooked. The most common ways to prepare them are either frying them (especially the small ones) or baking them most of the times  with salt, pepper and herbs.

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Fish Plakì is among the recipes that are used throughout Greece, but not as often as the above mentioned ones. Nevertheless, fish plakì has a beautiful combination of ingredients and it bursts with flavors. It is a full meal by itself and the combination of fish and vegetables makes it very attractive and filling. Baked vegetables add a tasty depth to the simpler flavor of fish and appeals even to people who are not as eager to consume fish, such as my husband!

It is easy, quick and very tasty and can be perfectly served even during busy weekdays for lunch or dinner.

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Fish Plakì

Ingredients

800 gr. / 28 oz.  fish fillet

1 tomato, sliced,

1 green pepper, sliced

1 onion, sliced

1 cup tomato juice

A bunch of parsley, finely chopped

5 tbsp olive oil

¼ tsp cinnamon

¼ tsp nutmeg

1 tbsp sugar

1 tsp salt

½ tsp pepper

Fish Plaki.JPG  

Instructions

Preheat oven to 200° C/400° F.

Pour the olive oil on a baking tray or a clay pot.

Place the fish fillet.

On top of it put the tomato, the green pepper and the onion.

Fish Plaki.JPG

In a bowl mix add the tomato juice, the spices and herbs and whisk.

Pour the tomato juice on top of everything.

Throw the parsley and bake for 45 minutes.

Take it out of the oven, let it stay for 10 minutes and serve.

Fish Plaki.JPG

5.0 from 2 reviews

Fish Plakì
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek

Ingredients/ Συστατικά
  • 800 gr. / 28 oz. fish fillet
  • 1 tomato, sliced,
  • 1 green pepper, sliced
  • 1 onion, sliced
  • 1 cup tomato juice
  • A bunch of parsley, finely chopped
  • 5 tbsp olive oil
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp sugar
  • 1 tsp salt
  • ½ tsp pepper

Instructions/ Εκτέλεση
  1. Preheat oven to 200° C/400° F.
  2. Pour the olive oil on a baking tray or a clay pot.
  3. Place the fish fillet.
  4. On top of it put the tomato, the green pepper and the onion.
  5. In a bowl mix add the tomato juice, the spices and herbs and whisk.
  6. Pour the tomato juice on top of everything.
  7. Throw the parsley and bake for 45 minutes.
  8. Take it out of the oven, let it stay for 10 minutes and serve.

5.0 from 2 reviews

Ψάρι Πλακί
 
Το ψάρι πλακί είναι ένα ελαφρύ, γρήγορο, νόστιμο και πολύ καλοκαιρινό γεύμα!
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Ελληνική

Ingredients/ Συστατικά
  • 800 γρ. φιλέτο ψαριού
  • 1 ντομάτα, κομμένη σε φέτες,
  • 1 πράσινη πιπεριά, σε φέτες
  • 1 κρεμμύδι, κομμένο σε φέτες
  • 1 φλ. χυμό ντομάτας
  • Ένα μάτσο μαϊντανό, ψιλοκομμένο
  • 5 κ.σ. ελαιόλαδο
  • ¼ κ.γ. κανέλα
  • ¼ κ.γ. μοσχοκάρυδο
  • 1 κ.σ. ζάχαρη
  • 1 κ.γ. αλάτι
  • ½ κ.γ. πιπέρι

Instructions/ Εκτέλεση
  1. Προθερμάνετε το φούρνο στους 200° C.
  2. Ρίξτε το ελαιόλαδο σε ένα ταψί ή ένα πήλινο δοχείο.
  3. Τοποθετήστε το ψάρι φιλέτο.
  4. Βάλτε από πάνω τη ντομάτα, την πιπεριά και το κρεμμύδι.
  5. Σε ένα μπολ προσθέστε το χυμό ντομάτας, τα μπαχαρικά και βότανα και ανακατέψτε.
  6. Περιχύστε με το χυμό ντομάτας το ψάρι και τα λαχανικά.
  7. Ρίξτε το μαϊντανό και ψήστε το για 45 λεπτά.
  8. Βγάλτε από το φούρνο, αφήστε το να μείνει για 10 λεπτά και σερβίρετε.

Santorini Fava with Shrimps – A Guest Post


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Uru is a lovely girl who lives in Australia. I have been following her blog –Go Bake Yourself– for quite sometime now. Currently she is having her exams and she has asked for volunteers to guest post for her. I immediately jumped into this, as I remember quite well how difficult such periods are.
Santorini is a very famous Greek island for its black-sand beaches, its sunset, which is one of the most beautiful and romantic in the world and its picturesque scenery. Another two things that Santorini makes and they are unique are its fava and its wines.

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Fava Santorinis should not be confused with fava beans. This one is dried, husked and crushed cotyledons of a pea, yellowish in color, shaped like flattened disks, approximately 2 mm in diameter. They have unique high protein and significant carbohydrate content.
Fava Santorinis here in Greece is eaten either alone or with chopped onion and olive oil. I thought of marrying the somewhat plain fava puree with the bursting flavors of shrimps, cooked with onions peppers and sweet wine and let me tell you it was a big hit among my family. So, if you think you will like this, go to Uru’s blog and check it out.
Note: My scheduled post for today will be up and live on Wednesday 7th of August.

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Imam Bayildì


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After World War I, Greece was given the command of the cities in the coastal area of Turkey towards the Aegean Sea. Turkey have never accepted that decision and started guerilla tactics against Greek army. Kemal Atatürk the leader of the Turkish National Movement managed to secretly make agreements with the previous allies of Greece and supplied his army with guns. After several Greek diplomatic mistakes and the empowerment of Turkish army, Greece lost the war and had to retreat with heavy casualties.
Before the war about 2,000,000 Greeks were living in the coastal area of Turkey. Because of the war and the consequent defeat, 25,000 Greek soldiers and 600,000 civilians were killed. Also, 1,500,000 citizens had to abandon their homes and country and come as refugees to Greece.
Those people came here homeless, penniless and devastated. The Greek government gave them homes to live and they tried to start their lives all over again. Along with them, they brought their rich culture i.e. their customs, their mentality and their eating habits. Those people enriched the local range of food enormously and their meals became part of what we call today Greek kitchen.

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My maternal grandparents and their families were among those people who came to Greece as refugees. I always remember them with love and affection talking about the lost countries. My grandmother was from Cappadocia and she was an excellent cook. She brought with her all local eating habits and food which were so much influenced by the Middle Eastern way of cooking. Every time we were visiting, she was having a delicious meal to treat us us and the moment you entered their house the smells of several dishes cooking on the stove or in the oven were welcoming you.

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Imam Bayildì is such a dish. The story says that the Imam (the Muslim priest) ate so much of it, that he fainted. Indeed, the original version of this food calls for the eggplants to be fried. Also, the onions and garlic must be sautéed in the same oil the eggplants were fried. You can understand that cooking it this way would be not only a calorie’s dynamite, but also a very heavy meal. No wonder why the Imam has fainted.

So, taking into consideration the modern way of living and our completely different needs food wise, I opted to lighten it up and adapt it to our taste palate. Instead of frying the eggplants, I baked them. Instead of sautéing the onions and garlics at the same oil, I used brand new olive oil and only couple of tablespoons. It was a delicious meal and despite all these compromises I made, I think it was even better than the original one.

By the moment you will be reading this post, I will be away for my yearly pilgrimage to my father’s village. I apologize as I will not be able to visit your delicious blogs this and the coming week, but I promise, promise I will catch up in no time once I get back from holidays. This along with next Monday’s post are scheduled to go live while I will be absent. I will see you all in two weeks. And I will bring as many photos as I can! Take care!

Imam Bayildi.JPG

Imam Bayildì

Ingredients
6 small eggplants
3 onions, sliced
3 garlic cloves, minced
½ cup water
2 tsp double concentrated tomato paste
¾ cup tomato juice
2 tsp salt, divided
1 tsp dried basil
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp cinnamon
¼ tsp ground nutmeg
2 tsp sugar
1 cup grated cheese
6 tsp breadcrumbs, one for each eggplant
Pepper

Imam Bayildi.JPG

Instructions
Take a deep pot fill couple of inches above half of it with water and add about 3 tbsp of salt.
Cut the stems of the eggplants and then cut them lengthwise, paying attention not to cut them completely leaving less than an inch uncut.
Put the eggplants in the salted water and let them stay for half an hour.
Remove, wash them thoroughly and wipe them.
Preheat oven to 175° C / 350° F.
Brush them with olive oil, salt them with the 1 tsp of salt and place them in a baking sheet with their cut sides up.
Bake for 30 minutes.
Remove and put aside.

Imam Bayildi.JPG

For the Sauce
In the meantime make the sauce.
In a pan pour about 3 tbsp of olive oil and sauté the onions in medium heat until they start to soften.
Add the garlic and continue to sauté for one minute.
Pour the double concentrated tomato paste dissolved in the ½ cup of water.
Add the tomato juice and all herbs and spices, salt/pepper and sugar and simmer in medium/low heat for as long as the eggplants are in the oven.

Imam Bayildi.JPG

Assembly
After baking them the eggplants will be as an open book.
Take each one of them and fill it with the sauce.
Add some cheese on top of the tomato and 1 tsp of breadcrumbs on top of the cheese.
Place them again in the oven and bake them for another 35 to 40 minutes.
Serve them with Greek yogurt adding to it minced garlic.

Imam Bayildi.JPG

5.0 from 9 reviews

Imam Bayildì
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek

Ingredients/ Συστατικά
  • 6 small eggplants
  • 3 onions, sliced
  • 3 garlic cloves, minced
  • ½ cup water
  • 2 tsp double concentrated tomato paste
  • ¾ cup tomato juice
  • 2 tsp salt, divided
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp dried thyme
  • ¼ tsp cinnamon
  • ¼ tsp ground nutmeg
  • 2 tsp sugar
  • 1 cup grated cheese
  • 6 tsp breadcrumbs, one for each eggplant
  • Pepper

Instructions/ Εκτέλεση
  1. Take a deep pot fill couple of inches above half of it with water and add about 3 tbsp of salt.
  2. Cut the stems of the eggplants and then cut them lengthwise, paying attention not to cut them completely leaving less than an inch uncut.
  3. Put the eggplants in the salted water and let them stay for half an hour.
  4. Remove, wash them thoroughly and wipe them.
  5. Preheat oven to 175° C / 350° F.
  6. Brush them with olive oil, salt them with the 1 tsp of salt and place them in a baking sheet with their cut sides up.
  7. Bake for 30 minutes.
  8. Remove and put aside.
For the Sauce
  1. In the meantime make the sauce.
  2. In a pan pour about 3 tbsp of olive oil and sauté the onions in medium heat until they start to soften.
  3. Add the garlic and continue to sauté for one minute.
  4. Pour the double concentrated tomato paste dissolved in the ½ cup of water.
  5. Add the tomato juice and all herbs, salt/pepper and spices and sugar and simmer in medium/low heat for as long as the eggplants are in the oven.
Assembly
  1. After baking them the eggplants will be as an open book.
  2. Take each one of them and fill it with the sauce.
  3. Add some cheese on top of the tomato and 1 tsp of breadcrumbs on top of the cheese.
  4. Place them again in the oven and bake them for another 35 to 40 minutes.
  5. Serve them with Greek yogurt adding to it some minced garlic.

5.0 from 9 reviews

Ιμάμ Μπαΐλντί
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Ελληνική

Ingredients/ Συστατικά
  • 6 μικρές μελιτζάνες
  • 3 κρεμμύδια, κομμένα σε φέτες
  • 3 σκελίδες σκόρδο, λιωμένες
  • ½ φλ. νερό
  • 2 κ.σ. πάστα ντομάτας
  • ¾ φλ. χυμό ντομάτας
  • 2 κ.γ. αλάτι
  • 1 κ.γ. αποξηραμένο βασιλικό
  • ½ κ.γ. αποξηραμένα ρίγανη
  • ¼ κ.γ. αποξηραμένο θυμάρι
  • ¼ κ.γ. κανέλα
  • ¼ κ.γ. μοσχοκάρυδο
  • 2 κ.γ. ζάχαρη
  • 1 φλ. τριμμένο τυρί
  • 6 κ.γ. τριμμένη φρυγανιά ένα για κάθε μελιτζάνα
  • Πιπέρι

Instructions/ Εκτέλεση
  1. Πάρτε μία κατσαρόλα, γεμίστε τη με νερό και προσθέστε περίπου 3 κουταλιές της σούπας αλάτι.
  2. Κόψτε τα κοτσάνια από τις μελιτζάνες και κόψτε τις κατά μήκος, δίνοντας προσοχή να μην τις κόψετε μέχρι κάτω.
  3. Βάλτε τις μελιτζάνες στο αλατισμένο νερό και αφήστε τις για μισή ώρα.
  4. Βγάλτε τις, πλύνετέ τις καλά και σκουπίστε τις.
  5. Προθερμάνετε το φούρνο στους 175° C.
  6. Αλείψτε τις με λάδι, αλατίστε τις με το 1 κουταλάκι του γλυκού αλάτι και τοποθετήστε τις σε ένα ταψί στο οποίο έχετε στρώσει χαρτί ψησίματος με τις κομμένες πλευρές να βλέπουν προς τα πάνω.
  7. Ψήστε για 30 λεπτά.
  8. Αφαιρέστε τις και βάλτε τις στην άκρη.
Για τη Σάλτσα
  1. Εν τω μεταξύ κάντε τη σάλτσα.
  2. Σε ένα τηγάνι ρίξτε περίπου 3 κουταλιές της σούπας ελαιόλαδο και σοτάρετε το κρεμμύδι σε μέτρια φωτιά μέχρι να μαλακώσει.
  3. Προσθέστε το σκόρδο και συνεχίστε να σοτάρετε για ένα λεπτό.
  4. Ρίξτε την πάστα ντομάτας (τοματοπελτέ) διαλυμένη στο ½ φλιτζάνι νερό.
  5. Προσθέστε το χυμό ντομάτας και όλα τα αρωματικά, αλάτι, μπαχαρικά και τη ζάχαρη και σιγοβράστε σε μεσαία/χαμηλή θερμότητα για όσο διάστημα έχετε τις μελιτζάνες στο φούρνο.
  6. Γέμισμα
  7. Μετά το ψήσιμό τους οι μελιτζάνες θα είναι σαν ένα ανοιχτό βιβλίο.
  8. Πάρτε κάθε μία από αυτές, και γεμίστε τη με τη σάλτσα.
  9. Προσθέστε λίγο τυρί πάνω από την ντομάτα και 1 κουταλάκι τριμμένη φρυγανιά πάνω από το τυρί.
  10. Τοποθετήστε ξανά στο φούρνο και ψήστε για άλλα 35 έως 40 λεπτά.
  11. Σερβίρετε με γιαούρτι αρωματισμένο με σκόρδο.