Palamida Plaki: Greek Oven-Baked Delight
Experience the flavors of the Aegean with our recipe for Palamida Plaki – succulent Bonito (Palamut) resting on a bed of Mediterranean vegetables. This traditional "Plaki" style (oven-braised) dish brings vacation vibes straight to your dining table.
The Recipe (for 2 Persons)
Ingredients:
2 medium Palamut steaks (Bonito)
2 medium potatoes, thinly sliced
1 large onion, sliced into rings
2 garlic cloves, finely minced
2 tomatoes, diced
50 ml extra virgin olive oil (Our tip: Repa Mediterran Selection)
1 tbsp tomato paste
1 tsp dried oregano
Juice of half a lemon
Salt & black pepper
A handful of fresh parsley
Preparation:
Prep: Preheat oven to 180°C (350°F). Wash and pat dry the fish, then marinate with salt, pepper, and lemon juice.
Veggie Bed: Layer the potato slices, onions, and garlic in a baking dish.
Sauce: Mix the tomato paste with 100 ml of warm water, olive oil, and oregano. Pour over the vegetables.
Pre-cook: Bake the vegetables for about 20 minutes first.
Add Fish: Place the Palamut on top of the vegetables, scatter the diced tomatoes over it, and bake for another 20–25 minutes until the fish is cooked through.
Finish: Garnish with fresh parsley and serve.
Why is Palamida Plaki so healthy?
Palamut is an excellent source of Omega-3 fatty acids, which support heart and brain health. Combined with lycopene from cooked tomatoes and antioxidants from olive oil, it creates an anti-inflammatory meal that perfectly embodies the Mediterranean diet.
What makes this dish so special?
The secret lies in the braising technique. By slowly baking in its own juices and olive oil, the flavors of the fish and vegetables meld into a harmonious unit without the fish drying out.
Who is this dish for?
Pescetarians and Mediterranean cuisine enthusiasts.
Athletes looking for high-quality protein.
Health-conscious individuals who prioritize healthy fats.
Zero-Waste Tip
Use the lemon zest (if organic) for a salad garnish or to naturally clean your cutting boards. Don't toss the parsley stems – finely chopped, they add extra aromatic depth to the sauce.
Drink Recommendation
A dry, chilled Assyrtiko (White Wine) or a light Rosé pairs perfectly with the intensity of the Palamut and the acidity of the tomatoes.
Experience the flavors of the Aegean with our recipe for Palamida Plaki – succulent Bonito (Palamut) resting on a bed of Mediterranean vegetables. This traditional "Plaki" style (oven-braised) dish brings vacation vibes straight to your dining table.
The Recipe (for 2 Persons)
Ingredients:
2 medium Palamut steaks (Bonito)
2 medium potatoes, thinly sliced
1 large onion, sliced into rings
2 garlic cloves, finely minced
2 tomatoes, diced
50 ml extra virgin olive oil (Our tip: Repa Mediterran Selection)
1 tbsp tomato paste
1 tsp dried oregano
Juice of half a lemon
Salt & black pepper
A handful of fresh parsley
Preparation:
Prep: Preheat oven to 180°C (350°F). Wash and pat dry the fish, then marinate with salt, pepper, and lemon juice.
Veggie Bed: Layer the potato slices, onions, and garlic in a baking dish.
Sauce: Mix the tomato paste with 100 ml of warm water, olive oil, and oregano. Pour over the vegetables.
Pre-cook: Bake the vegetables for about 20 minutes first.
Add Fish: Place the Palamut on top of the vegetables, scatter the diced tomatoes over it, and bake for another 20–25 minutes until the fish is cooked through.
Finish: Garnish with fresh parsley and serve.
Why is Palamida Plaki so healthy?
Palamut is an excellent source of Omega-3 fatty acids, which support heart and brain health. Combined with lycopene from cooked tomatoes and antioxidants from olive oil, it creates an anti-inflammatory meal that perfectly embodies the Mediterranean diet.
What makes this dish so special?
The secret lies in the braising technique. By slowly baking in its own juices and olive oil, the flavors of the fish and vegetables meld into a harmonious unit without the fish drying out.
Who is this dish for?
Pescetarians and Mediterranean cuisine enthusiasts.
Athletes looking for high-quality protein.
Health-conscious individuals who prioritize healthy fats.
Zero-Waste Tip
Use the lemon zest (if organic) for a salad garnish or to naturally clean your cutting boards. Don't toss the parsley stems – finely chopped, they add extra aromatic depth to the sauce.
Drink Recommendation
A dry, chilled Assyrtiko (White Wine) or a light Rosé pairs perfectly with the intensity of the Palamut and the acidity of the tomatoes.
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