* Exported from MasterCook *

Baked Fish - Psaria Plaki

Recipe By :GREECE by Mimi Rippee (Chef Mimi)
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic-Greek Fish
Low Carb 5-10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds red snapper, R-T-C -- 1.25 kilo's
clean, retain head & tail
1 pinch sea salt
2 teaspoons lemon juice -- Juice of 1 lemon
3 tablespoons fresh oregano
1 pinch freshly ground black pepper
1 cup olive oil
1 lg. onion -- chopped
1/4 cup chopped parsley
2 cloves garlic -- minced
1 lb new potatoes -- sliced
6 tomatoes -- peeled, seeded,
sliced
1/2 cup ground almonds
1 lemon -- 1/4-inch slices
1 bay leaf

Preheat the oven to 350 degrees F. Sprinkle fish with salt. Score the fish by making 3 diagonal cuts about 1 inch apart and 1/2 inch deep into thickest part of fish. Combine the lemon juice, oregano, and black pepper in a small bowl. Press mixture into slits.

Brush about 1 tablespoon of olive oil in a baking dish large enough to hold the fish. Lay the fish in the dish, then brush about 1 tablespoon of oil over the fish. Cover and let marinate for 30 minutes.

Heat 1/4 cup of oil in a skillet over medium heat. Saute the onions for 5 to 6 minutes. Stir in the parsley and garlic and remove from the heat. Place onion mixture over the fish, followed by the potatoes and tomatoes. Sprinkle about 4 tablespoons oil on top. Sprinkle on the almonds. Arrange the lemon slices and bay
leaf. Bake for 30 minutes; fish should feel firm.


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Per serving: 457 Calories (kcal); 33g Total Fat; (64% calories from fat); 33g Protein; 8g Carbohydrate; 52mg Cholesterol; 88mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
11.3 carbs, 2.4 fibre,32.8 protein, 33.4 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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