Striped Bass Plaki
This classic dish from chef Michael Psilakis' "How to Roast a Lamb" cookbook is perfect for a big dinner party. Pair with his Greek Salad for a mouthwatering Mediterranean meal.
The Martha Stewart Show, November 2009
- 1 (2-to-3-pound) sea bass, black bass, blue fish, or weakfish, gutted and scaled, gills removed
- Extra-virgin olive oil
- Coarse salt and cracked black pepper
- About 1 teaspoon dried Greek oregano
- 1 lemon, thinly sliced
- 6 large sprigs fresh thyme
- 6 large sprigs fresh rosemary
- 4 fresh or 8 dried bay leaves
- 16 whole cloves garlic
- 1/2 small red onion, very thinly sliced
- 3 plum tomatoes, cut into wedges
- 2 russet potatoes, quartered lengthwise and cut crosswise into big chunks
- 1 large zucchini, thickly sliced on the bias
- 1 sweet onion, thickly julienned
- 16 Kalamata olives, pitted
- 1/3 cup assorted torn, fresh herbs, such as dill, mint, and parsley
- 1/3 cup capers
- 1 1/2 cups white wine
- 2 tablespoons Garlic Puree (http://www.marthastewart.com/256822/garlic-puree), or cold, unsalted butter
- 2 lemons, cut into wedges, for serving
- Preheat oven to 450 degrees. Rinse fish well under cool running water. Thoroughly pat dry. Lightly coat the bottom of a large roasting pan with olive oil; place fish in center. Generously season fish with salt and pepper; sprinkle a large pinch of oregano inside cavity and outside. Stuff cavity with half of the lemon slices, 4 sprigs thyme, 4 sprigs rosemary, bay leaves, and 3 garlic cloves.
- Cover fish with overlapping slices of red onion; top with remaining lemon slices. Scatter tomatoes, potatoes, zucchini, sweet onion, olives, remaining 2 sprigs thyme, remaining 2 sprigs rosemary, and remaining 13 garlic cloves around fish. Sprinkle vegetables with assorted herb mixture and capers.
- Generously season fish with salt, pepper, and remaining oregano. Add wine to roasting pan and cover with parchment paper-lined foil, pressing edges well to seal. Transfer to oven and cook, until fish is flakey and cooked through and vegetables are tender, about 45 minutes.
- Carefully transfer fish to a large serving platter, along with vegetables, discarding herb sprigs, if desired. Whisk garlic puree or butter into pan juices until melted; drizzle over and around fish. Squeeze fish with lemon wedges; serve immediately.
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