🐟 Baked Fish Plaki with Raisins and Samos Wine – Aegean Flavor with a Sweet Twist

🛒 Ingredients (serves 4)

1 kg white fish fillets (grouper, seabass, or cod)
2 large onions, sliced into rings
2–3 garlic cloves, finely chopped
¾ cup olive oil
½ cup sweet Samos wine
400 g grated tomato or tomato concassé
½ cup black raisins
½ cup chopped parsley
Salt & pepper
1 bay leaf
(Optional) lemon zest

Aegean Flavor with a Sweet-Savory Twist

This dish is no ordinary plaki. It's a Samos-style plaki, where fish (usually grouper or seabass) is cooked with raisins, Samos sweet wine, onions, garlic, and aromatic herbs. The result is a sweet-salty, rich and layered dish full of personality. It’s often served during Lent, Sunday lunches, or whenever you want to say, “Today, we eat like royalty.”

👨‍🍳 Step-by-step Instructions

1. Prepare the sauce

In a large pan or pot, heat half the olive oil and sauté the onions until soft. Add the garlic, raisins, grated tomato, Samos wine, bay leaf, and parsley. Let it simmer gently for about 10 minutes until the sauce thickens and the aromas combine.

2. Assemble in the baking dish

In a greased baking dish, spread half the sauce on the bottom. Place the fish fillets on top, then cover with the rest of the sauce. Drizzle with the remaining olive oil.

3. Bake

Place the dish in a preheated oven at 180°C (350°F) and bake for 30–35 minutes. For a deeper golden color, finish under the broiler for 5 minutes.

🐚 Serving Suggestions

Accompany with boiled rice, baby potatoes, or orzo
Best served with a glass of white or sweet Muscat wine from Samos 🍷