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Greek-Style Fish Plaki

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ready in: 1-2 hrs
serves/makes:   6

recipe id: 101541
cook method: oven, stovetop

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2 large onions, thinly sliced
1/2 cup olive oil
3 tomatoes, thinly sliced
3 green onions, chopped
1 cup coarsely chopped celery
1 cup chopped fresh parsley
1 tablespoon minced garlic
1 bay leaf
3 pounds sea bass fillets
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 medium lemons, thinly sliced
1/2 cup Chablis or other dry white wine
3 tablespoons fresh lemon juice
1/4 cup soft breadcrumbs


Saute sliced onion in olive oil in a large skillet over medium heat, stirring constantly, until tender. Add tomato and next 5 ingredi­ents; cook, stirring constantly, until liquid evaporates. Remove from heat; set aside.

Place fillets in a lightly greased 13- x 9- x 2-inch baking dish; sprinkle with oregano, salt, and pepper. Spread reserved vegetable mixture over fish; top with lemon slices. Pour wine and lemon juice over vegetable mixture; sprinkle with breadcrumbs.

Bake, uncovered, at 350 degrees F for 45 minutes or until fish flakes easily when tested with a fork. Remove and discard bay leaf.

Recipe Source: "The Complete Book of Greek Cooking," Recipe Club of St. Paul's Greek Orthodox Cathedral, Hempstead, New York

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443 calories, 23 grams fat, 13 grams carbohydrates, 44 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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