Plaki (Baked Snapper With Potatoes) Recipe

Name: Plaki (Baked Snapper With Potatoes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole red snapper (gutted and scaled); 3 -4 idaho potatoes, cut in 1/2 inch rounds; 1 -2 tomatoes, cut into 1/2 inch rounds; 1/2 bunch fresh parsley, minced; 1 -2 onion, cut into 1/2 inch rounds; 5 -6 garlic cloves, sliced; 3/4 cup olive oil; 1 1/2 lemons; oregano; salt; pepper; water

Servings: persons

1 whole red snapper (gutted and scaled)
3 -4 idaho potatoes, cut in 1/2 inch rounds
1 -2 tomatoes, cut into 1/2 inch rounds
1/2 bunch fresh parsley, minced
1 -2 onion, cut into 1/2 inch rounds
5 -6 garlic cloves, sliced
3/4 cup olive oil
1 1/2 lemons
oregano
salt
pepper
water

1
After your fish is totally cleaned, place it in a large baking pan and score it with a knife on each side, making three lines or incisions on its body. You can make it fancy and do another 3 lines the cross way if you're in a Jaques Pepin kinda mood.
2
Season it generously with salt, pepper, and oregano, especially inside the gutted slit and on the side incisions.
3
You may also add some garlic or slices in the belly and the incisions.
4
Place the fish exactly in the middle of the pan. Around it, add the potatoes,onions and tomatoes in a row, alternating one after the other. Season those as well, with salt, pepper, parsley and lots of oregano.
5
Place any leftovers inside the belly of the fish.
6
Drizzle the food with the juice of one and a half lemons.
7
Add the olive oil, evenly coating all ingredients.
8
Add 1/2 cup water.
9
Place in a 375 to 400 degree oven and cook until potatoes are tender for about 45 minutes to an hour. You may even foil it first for about half the time.
10
The sauce shouldn't be too thick or too watery.
11
The fish and potatoes should be a bit crisp and brown on their surfaces.
12
Add more lemon if desired.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole red snapper (gutted and scaled), 3 -4 idaho potatoes, cut in 1/2 inch rounds, 1 -2 tomatoes, cut into 1/2 inch rounds, 1/2 bunch fresh parsley, minced, and more.

Yes, Plaki (Baked Snapper With Potatoes) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Plaki (Baked Snapper With Potatoes)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions