Psari Plaki Greek Fish Stew
|Carp/Sole / turbot a whole fish or large piece||4 Pound (2 Kilogram)|
|Lemon juice||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Onions||3 Large, sliced|
|Garlic||2 Clove (10 gm), chopped|
|Parsley||4 Tablespoon, chopped|
|Water||65 Milliliter (1/4 Cup)|
|White wine||125 Milliliter (1/2 Cup)|
|Lemon||1 , thinly sliced|
|Tomatoes||1 Pound, peeled (450 Gram)|
Preheat the oven to 350°F (180°C).
Arrange the fish in a buttered baking dish and sprinkle with the lemon juice and seasoning.
Heat the oil in a frying pan and fry the onions, garlic and parsley gently until soft.
Stir in the water and the wine and simmer for 1 minute.
Pour this mixture over the fish.
Arrange the lemon slices and tomatoes on top.
Put the dish in the oven for 45 minutes or until the fish is cooked.