Fish Plaki in Rich Tomato Sauce
The tomato sauce is thick and tangy and truly enhances the delicate fish.
2-3 dorado or striped bream, cleaned
plenty of chopped parsley, chopped
2 bay leaves
5 plum tomatoes, grated
juice of one lemon
1 onion, finely chopped
3-4 garlic cloves, finely chopped
1/2 cup olive oil
1 cup water
salt & pepper to taste
Sauté the onion and garlic in plenty of olive oil; add plenty of chopped parsley, two bay leaves, the tomatoes, salt and pepper to taste, and a little water.
Bring to a boil and add the fish with a little lemon juice. Stir carefully to combine and allow to simmer, covered, over low heat. Add a little water from time to time.
Once the fish are done the sauce should be thick and plentiful.