Fish fillet

I have made white fish plachia many times, especially when I find fresh fillets at the market. I happened to prepare it quickly one weekend day when I craved something hearty and easy to put in the tray. There’s no need to use sophisticated ingredients – all you need are a few basic vegetables and a little time for preparation.

Quick Info

Total time: about 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes (including frying and oven)
Servings: 4
Difficulty: easy
Recipe type: lunch or dinner, classic Romanian

Ingredients

1 kg white fish fillet (hake, pike-perch, cod, or whatever you have on hand)
6 large onions
2 red bell peppers
1 carrot
100 g olives
300 g oil
4 tablespoons tomato paste
1 lemon
Salt

Preparation method

1. Cut the fish fillet into 6 smaller pieces. Wash them and sprinkle salt over each piece. Set them aside while you prepare the other ingredients.

2. Heat a pan with oil (from the 300 g; use as much as fits, the rest for the vegetables). Fry the fish pieces on both sides until they get a crispy crust and a golden color. They don’t need to be left too long, just enough to get a crust. Remove them to a plate with paper towels.

3. Peel the onion and slice it thinly. Sauté it in a pot with about 6 tablespoons of oil (take from the 300 g, don’t add extra). Leave the onion over medium heat, stirring occasionally, until it starts to soften.

4. Cut the bell peppers into thin strips. Add them over the softened onion and mix. Let them cook together for a few minutes to combine the flavors.

5. Add the 4 tablespoons of tomato paste over the vegetables. Stir to distribute it evenly, then pour in a glass of water (about 200 ml). Let it simmer on low heat and stir periodically to prevent the onion from sticking to the bottom. Cook for 7 minutes until it reduces slightly and thickens the sauce.

6. Prepare a large baking dish. Pour the onion, pepper, and tomato sauce into the dish as a base layer.

7. Place the fish pieces on top without crowding them. In between, add thin rounds of peeled and washed carrot, then scatter the olives among the fish pieces.

8. Slice the lemon thinly and place a slice on each piece of fish. The slices help cut the oily taste and balance everything out.

9. Place the dish in the preheated oven at medium heat (180°C) for 15 minutes to brown slightly on top and combine the flavors.

10. Remove the dish and let it sit for a few minutes before serving, to let the flavors mellow and make it easier to portion.

Why I make this recipe often

It’s a simple solution for days when I want something home-cooked with readily available ingredients. It doesn’t require constant supervision and has a balanced taste, even though it’s a bit richer in oil. Plus, the leftovers can be eaten cold if there’s anything left.

Tips and variations

Tips

If you have fish with skin, you can leave it on; it will get a nicer crust when frying. The frying doesn’t need to be long – just enough to get color. Don’t force the fish to turn too often, so it doesn’t break apart. For the sauce, don’t let the onion burn, or it will become bitter. Use pitted olives, as they are easier to portion when serving.

Substitutions

You can use another type of white fish; it doesn’t have to be a specific one. The peppers can be red or yellow, or even bell peppers. If you don’t have tomato paste, you can use a little tomato purée, but don’t overdo it with the liquid. You can skip the carrot if you don’t like it.

Variations

You can add some garlic to the sauce if you want a stronger flavor. For a more rustic look, you can add halved cherry tomatoes. Sometimes I sprinkle fresh parsley at the end, but it doesn’t appear in the classic recipe.

Serving ideas

Plachia goes directly from the tray, with slices of fresh bread, possibly with a simple green salad. It’s good both warm and at room temperature.

Frequently asked questions

1. Can I use frozen fish?
Yes, but make sure it’s completely thawed and well-drained before cutting and salting it. Excess water prevents the crust from forming when frying.

2. What type of olives should I use?
I recommend pitted black olives, but green ones can also be used, depending on your preference. It’s important that they are not too salty.

3. If I don’t have bell peppers, can I use something else?
Yes, you can substitute with red or yellow bell peppers. The texture and taste won’t be exactly the same, but it works well.

4. How do I know when the plachia is done in the oven?
After 15 minutes in the oven at medium heat, the sauce should have reduced slightly, and the fish should be lightly browned at the edges. Don’t leave it too long, so it doesn’t dry out.

5. Can I leave the lemon peel on?
Yes, slice the lemon thinly, with the peel, but wash it well beforehand.

Nutritional values

Approximately, per serving (out of four), you have around 500-600 kcal.
Proteins: 30-35 g
Fats: 35-40 g
Carbohydrates: 18-22 g (from vegetables and sauce)
Values may vary depending on the amount of oil left on the fish and the type of fish you choose. It is a dish richer in fats, but it doesn’t have unnecessary additives.

Storage and reheating

Plachia can be stored in the refrigerator, covered, for up to 2 days. For reheating, it’s best to use the oven on low heat, covered with foil so the fish doesn’t dry out. It can also be eaten cold if you prefer. I do not recommend freezing, as the texture of the fish suffers.