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Bream PlakiLarge fish such as bream, brill and John Dory are well suited to being cooked by this Greek method. The fish is baked whole in the oven, and tomatoes and lemon are traditional in a plaki.


serves totaltime preptime cookingtime
4 persons 1 hour 15 minutes 45 minutes


{tab Ingredients}

  • 1.3 kilograms Bream
  • 1 large Onion
  • 1 clove Garlic
  • 1 teaspoon Coriander Seeds
  • 3 tablespoons Olive Oil
  • Salt & Black Pepper
  • 1 large Lemon
  • 2 tablespoons Parsley, chopped
  • 400 grams Tomatoes, chopped
  • 125 ml Dry White Wine

{tab Instructions}

  1. Peel and thinly slice the onion and peel the garlic.
  2. Crush the coriander seeds in a mortar.
  3. Scale and clean the fish and place it whole in an oiled baking dish, sprinkle generously with salt, pepper and juice from half the lemon.
  4. Heat the remaining oil in a pan and fry the onion and crushed garlic over medium heat, until soft and transparent.
  5. Stir in the tomatoes, with their juices, add the parsley, crushed seeds and wine.
  6. Cook this sauce for a few minutes until well blended, then season with salt and pepper.
  7. Pour the sauce over the bream, topping up with a little water, if the baking dish is large.
  8. Cut the remaining lemon into thin slices and lay them on top of the fish.
  9. Cover the dish with foil or a lid, and bake in the centre of a pre-heated oven, at 190˚C, for about 45 minutes.
  10. Serve the bream in the sauce straight from the dish, with jacket or floury boiled potatoes.


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