Striped Bass Plaki

Name: Striped Bass Plaki
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 79 milliliters capers; 15 servings Coarse salt and cracked black pepper; 6 large sprigs fresh rosemary; 6 large sprigs fresh thyme; 16 Kalamata olives, pitted; 1 lemon, thinly sliced; 2 lemons, cut into wedges, for serving; 15 servings Extra-virgin olive oil; 1 teaspoon About dried Greek oregano; 3 plum tomatoes, cut into wedges; 1 smalls red onion, very thinly sliced; 2 russet potatoes, quartered lengthwise and cut crosswise into big chunks; 1 sweet onion, thickly julienned; 2 Tbsps Garlic Puree, or cold, unsalted butter; 355 milliliters white wine; 16 cloves 16 whole cloves garlic; 1 large zucchini, thickly sliced on the bias; 79 milliliters assorted torn, fresh herbs, such as dill, mint, and parsley; 907 grams sea bass, black bass, blue fish, or weakfish, gutted and scaled, gills removed

Striped Bass Plaki is If you have olive oil, lemon, rosemary, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 450 degrees. Rinse fish well under cool running water. Thoroughly pat dry. Lightly coat the bottom of a large roasting pan with olive oil; place fish in center. Generously season fish with salt and pepper; sprinkle a large pinch of oregano inside cavity and outside. Stuff cavity with half of the lemon slices, 4 sprigs thyme, 4 sprigs rosemary, bay leaves, and 3 garlic cloves.

Ingredients you will need

Salt And Pepper