Mediterranean Baked Fish
Plaki

2 lb. boneless halibut, haddock, or cod, cut
into serving-size pieces
¼ c. fresh lemon juice
½ tsp. salt
¼ tsp. pepper
1 bunch (about 8) green onions with tops,
chopped
2 stalks celery, minced
2 cloves garlic, minced
3 T. olive oil
½ c. dry white wine
11 oz. can tomato sauce
4 parsley sprigs, minced
5 fresh mint leaves, minced]
¼ tsp. salt
2 med. tomatoes, sliced
¼ c. fine dry bread crumbs
3 T. butter, melted

Place fish in 12x9x2-inch pan. Mix together lemon juice, salt and pepper and pour over fish. Refrigerate for 1 hour.

Saute green onions, celery and garlic in olive oil in large skillet over medium heat for 3 minutes. Add wine, sauce,
parsley, mint and ¼ teaspoon salt. Simmer, uncovered, over medium heat, stirring occasionally until thickened, about 20
minutes. Cool slightly. Heat oven to 350 degrees. Pour sauce over fish in baking pan. Arrange tomato slices over fish.
Sprinkle with bread crumbs and drizzle with melted butter. Bake until fish flakes easily with fork, about 20 minutes.