Passover Halibut Plaki

2 days ago 4

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"Plaki" typically refers to a Greek baked food crockery with vegetables. California cooking teacher Linda Capeloto Sendowski remembers the plaki her grandma made with greenish grapes and mild fish. This look is Sendowski's vacation version.

The crockery tin beryllium refrigerated up to 3 days successful advance.

Adapted from California cooking teacher Linda Capeloto Sendowski.

Ingredients

measuring cup

Servings: 6-8 first-course servings oregon 3 to 4 main-course

2 tablespoons olive oil
1 1/2 pounds skinless halibut fillets oregon different steadfast white-fleshed fish, preferably astir 1 inch thick, rinsed and patted adust with insubstantial towels
Freshly squeezed foodstuff from 1 citrus (2 tablespoons)
Kosher salt
Freshly cracked achromatic pepper
1 ample rib celery, chopped into tiny dice
1/4 mean Spanish onion, chopped into tiny dice (2 oregon 3 tablespoons; whitethorn substitute different assertive onion)
1/2 tiny fennel bulb, trimmed and cored, past chopped into tiny dice (about 1/3 cup)
1 bladed carrot, chopped into tiny dice
1/4 ample reddish doorbell pepper, chopped into tiny dice
10 yellowish oregon reddish grape tomatoes, each chopped successful fractional (may substitute 6 Campari tomatoes, chopped into quarters)
10 ample to 14 ample seedless greenish grapes, each chopped successful half
1/3 cupful packed flat-leaf parsley, rinsed, dried past finely chopped

Nutritional Facts

Per serving (based connected 4 main-course servings)

Calories
280
Fat
11 g
Saturated Fat
2 g
Carbohydrates
8 g
Sodium
200 mg
Cholesterol
55 mg
Protein
37 g
Fiber
2 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from California cooking teacher Linda Capeloto Sendowski.

Tested by Bonnie S. Benwick.

Published March 27, 2012

Updated March 14, 2026