GREEK TRADITION Chris Catechis’ Dad’s Fish Plaki in Red Sauce is a family favorite passed down from generation to generation. (hartphoto.com / Food styling by Carla Buerkle, carlabuerkle.com)
½ cup olive oil
1 large onion, sliced thin
3 small or 2 large garlic cloves, thinly sliced
1 15-ounce can fire roasted tomatoes, plus 1 can water
Salt and pepper
1 bay leaf
1 ½- to 2-pound whole red snapper or redfish, or another white, flaky fish
½ cup white wine
Juice of ½ lemon
Chopped fresh oregano and/or parsley, for garnish
Warm the olive oil in a large skillet over medium heat. Sauté the onion slices until they are translucent, then add the garlic, tomatoes, and water. Season with salt and pepper and add the bay leaf. Simmer on low for about 2 hours. If the mixture looks too dry, add a little more water.
Preheat the oven to 350 degrees. Spoon enough sauce into a glass baking dish to cover the bottom of the dish by about ½ inch. Place the fish on top of the sauce, then pour in the white wine and lemon juice. Bake for 10 to 15 minutes, until the fish is opaque or internal temperature reaches 130 to 135 degrees (larger fish will take longer). Serve with rice, spooning the juices over the rice and the fish. Garnish with a sprinkle of fresh oregano and/or parsley. Serves 2-4.