Armenian Fish Plaki Recipe

Serves/Makes: 6 - 8


  • 1 large whole sea bass (halibut, tuna or salmon) or cut into individual servings
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 2 cups largely diced potatoes
  • 1/2 cup chopped Italian or Armenian parsley
  • 1 teaspoon minced garlic
  • 3/4 cup virgin olive oil
  • 1 cup white wine
  • 1 teaspoon chopped fresh basil
  • 1/2 cup redi-cut tomatoes
  • 1 tablespoon salt
  • 1 teaspoon (or to taste) ground black pepper
  • 1 large lemon, sliced into rounds
How to cook Armenian Fish Plaki:
  • Place the fish on a large sheet of foil or parchment paper. Make sure the foil is large enough to completely cover the fish when folded.
  • Place the vegetables around the fish and then shake the wine and olive oil together in a jar to make an emulsion. Pour this over the fish.
  • Sprinkle the fish with parsley, basil, garlic, salt and pepper.
  • Garnish the top of the fish with the lemon slices.
  • Fold over the foil all around the fish and make sure it has a tight fit so the liquid will not boil out.
  • Bake in a 325°F oven for 45 minutes.


Fillets of red snapper, catfish or orange roughy can be used in the Armenian Fish Plaki recipe.

This recipe for Armenian Fish Plaki serves/makes: 6 - 8

The Armenian Fish Plaki recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Bass (more Bass recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Armenian (more Armenian recipes)

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