Passover Halibut Plaki 6.000

Deb Lindsey for The Washington Post

Mar 28, 2012

"Plaki" typically refers to a Greek baked fish dish with vegetables. California cooking instructor Linda Capeloto Sendowski remembers the plaki her grandmother made with green grapes and mild fish. This recipe is Sendowski's holiday version.

Make Ahead: The dish can be refrigerated up to 3 days in advance.

Servings: 6 - 8 first-course servings or 3 to 4 main-course
  • 2 tablespoons olive oil
  • 1 1/2 pounds skinless halibut fillets or other firm white-fleshed fish, preferably about 1 inch thick, rinsed and patted dry with paper towels
  • Freshly squeezed juice from 1 lemon (2 tablespoons)
  • Kosher salt
  • Freshly cracked black pepper
  • 1 large rib celery, cut into small dice
  • 1/4 medium Spanish onion, cut into small dice (2 or 3 tablespoons; may substitute another assertive onion)
  • 1/2 small fennel bulb, trimmed and cored, then cut into small dice (about 1/3 cup)
  • 1 thin carrot, cut into small dice
  • 1/4 large red bell pepper, cut into small dice
  • 10 yellow or red grape tomatoes, each cut in half (may substitute 6 Campari tomatoes, cut into quarters)
  • 10 to 14 large seedless green grapes, each cut in half
  • 1/3 cup packed flat-leaf parsley, rinsed, dried then finely chopped


Preheat the oven to 350 degrees. Use the oil to grease a baking dish that is slightly larger than the fish.

Place the fillets in the dish. Sprinkle the lemon juice evenly over the fish, then season the fillets with salt and pepper to taste.

Combine the celery, onion, fennel, carrot, red bell pepper and tomatoes in a medium bowl, stirring to mix well. Scatter evenly over the fish, covering it as much as possible. Scatter the grape halves evenly over the vegetables, then sprinkle with the parsley. Bake uncovered for about 30 minutes; the fish should be tender and cooked through. If any of the vegetables seem a bit underdone, cover the dish with aluminum foil and bake for up to 10 minutes.

Let the fish cool. Serve at room temperature, or cover and refrigerate for up to 3 days.

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Recipe Source

Adapted from California cooking instructor Linda Capeloto Sendowski.

Tested by Bonnie S. Benwick.

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