This slow-cooked dish brings together buttery fish and tangy tomato sauce for a delicious stew that’s perfect for scooping up with pieces of soft pita bread. Cod is the perfect canvas for the pungent rich flavors of tomato, garlic, oregano, and olive. While we recommend dipping pita bread into the stew you can also serve this fish over rice or small pasta such as orzo.
Note: If you would like to schedule this cook, but do not want to wait for the broiler to cool before refrigerating, sauté the onions, garlic, and oil in a small skillet for 8 minutes over medium heat before proceeding with the recipe.
Psari Plaki
Ingredients
- 1 lb cod, or other white fish, cut into 4 portions
- 1 small yellow onion
- 2 garlic cloves
- 2 tbsp olive oil
- 1 (14.5 oz) can fire roasted diced tomatoes
- 2 tsp oregano
- ¼ tsp red pepper flakes
- ¼ cup kalamata olives, pitted
- 4 pieces pita bread
Directions
1) Pat fish dry and season with salt and pepper.
2) Finely chop onion and mince garlic. Stir onion, garlic, and olive oil together in a Suvie pan. Insert pan into your Suvie and broil for 10 minutes, stirring halfway through cooking.
3) Remove pan from Suvie and stir in tomatoes, 1 tsp salt, ½ tsp black pepper, oregano, and red pepper flakes. Nestle fish into tomatoes, spooning tomatoes over the top to cover the fish. Insert pan into the bottom zone of Suvie. Wrap pita in tinfoil and place in the top zone of Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 30 minutes
4) While the fish cooks, quarter the olives and set aside until ready to serve.
5) Once the fish has cooked, remove pan and pita from your Suvie. Divide pita, fish and tomato sauce between plates. Garnish with quartered olives and serve.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 447, Total Fat 18.6g, Total Carbohydrates 46.5g, Total Sodium 1536.6mg, Total Protein 23.2g
This turned out pretty tasty! The olives on top at the end were a great addition and the fish was perfectly cooked. The tomato sauce came out just a little watery as does most things we cook in the Suvie. We haven’t really figured out how to solve that yet.