Armenian Fish Plaki Recipe

Serves/Makes: 6 – 8

Ingredients:

• 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.

Tip:
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
Preparation Method: Baked 
Cuisine: Armenian