Cod Plaki
Delight your taste buds with Cod Plaki, a traditional Greek-inspired dish that transforms tender cod fillets into a vibrant, flavor-packed masterpiece. This recipe features cod gently baked in a luscious tomato-vegetable sauce, infused with fragrant garlic, sweet carrots, celery, and a hint of white wine and lemon juice for a zesty twist. Fresh herbs like parsley and dill elevate the dish with their vibrant aroma, while a subtle bay leaf infusion lends depth to the sauce. It's a wholesome, easy-to-make meal that's perfect for weeknight dinners or entertaining guests. Serve this Mediterranean classic with crusty bread or fluffy rice to soak up the rich flavors of the sauce. Healthy, aromatic, and irresistibly satisfying, Cod Plaki is a must-try recipe for seafood lovers and Mediterranean cuisine enthusiasts.
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Recipe Information
Ingredients
- 4 pieces cod fillets
- 4 tablespoons olive oil
- 2 large, sliced onion
- 4 minced garlic cloves
- 2 medium, thinly sliced carrot
- 2 thinly sliced celery stalks
- 400 grams cherry tomatoes
- 300 grams crushed tomatoes
- 2 tablespoons, chopped parsley
- 2 tablespoons, chopped dill
- 1 cup dry white wine
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece bay leaf
Instructions
Preheat your oven to 180°C (350°F).
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the sliced onions and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the sliced carrots and celery, cooking for 5-7 minutes until softened.
Stir in the cherry tomatoes, crushed tomatoes, white wine, lemon juice, bay leaf, salt, and black pepper.
Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove the bay leaf and stir in the parsley and dill.
Lightly oil an ovenproof baking dish with the remaining 1 tablespoon of olive oil.
Place the cod fillets into the dish and season them lightly with salt and pepper.
Pour the tomato and vegetable sauce evenly over the cod fillets.
Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cod is cooked through and tender.
Remove the foil and bake for an additional 5 minutes to slightly thicken the sauce.
Serve hot with crusty bread, rice, or a side of your choice.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 3326 mg | 145% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 54.0 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 607 mg | 47% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 7407 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
