Plaki is a general term for fish baked with "Mediterranean" flavors. Some recipes use whole fish, others use fillets. You can use almost any kind of mild-flavored fish. We have great results with mahi. There are many variants on this recipe, here is mine. 4 fish fillets, 6 to 8 oz each 1 medium onion, cut into thin half rings 1/2 of a green pepper, diced (about 1/2 cup) 1 TB finely diced jalapeno pepper (optional, or use less) 1 TB finely minced garlic 1/2 c chopped kalamata olives Slices of ripe tomato, 4 large or 8 small 1 lemon cut into thin slices Rub a baking dish with olive oil and place the fillets in it, one layer. Saute the onion, peppers, and garlic in 1 TB of olive oil until soft, adding salt and black pepper to taste. Let cool, mix with the olives, then spread 1/4 of the mixture over each fillet. Top with the tomato and lemon slices and bake at 350f until the fish is done, about 1/2 hour but depends on the thickness of your fillets.