THE RED-SWELL REEF SLABS

(Our Play on Greek Psari Plaki / Baked Fish)

THE RED-SWELL REEF SLABS

Ingredients: 2 White fish fillets (Sea Bream or Cod), 2 Red onions (sliced into rings), 4 cloves Garlic (sliced), 3 Tomatoes (sliced), 1 tsp Smoked paprika, 1 tsp Dried Oregano, 1 tsp Black pepper, 100ml Extra virgin olive oil, 50ml Dry White Wine, 1 Lemon (juiced)...

Ingredients

  • 2 White fish fillets (Sea Bream or Cod)
  • 2 Red onions (sliced into rings)
  • 4 cloves Garlic (sliced)
  • 3 Tomatoes (sliced)
  • 1 tsp Smoked paprika
  • 1 tsp Dried Oregano
  • 1 tsp Black pepper
  • 100ml Extra virgin olive oil
  • 50ml Dry White Wine
  • 1 Lemon (juiced)

Cooking Method

  1. The Architect Sauté onions and garlic in half the oil until sweet and golden.
  2. The Bloom Add spices with a 20ml splash of wine; the steam will release the woody herb perfume.
  3. The Build Layer the onion mixture in a dish; top with fish fillets and tomato slices.
  4. The Swell Pour the remaining wine and oil over the fish; add a tiny 10ml splash of water to keep the reef hydrated.
  5. The Scorch Roast at 200°C for 20 minutes until the tomatoes are charred and the fish flakes.
  6. The Final Flourish Top with a massive hit of raw fresh parsley and extra lemon zest.

Cuisine: Balkan

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