Prepare and measure all ingredients for the Plaki: Two tablespoons of extra virgin olive oil, one medium finely chopped yellow onion, two chopped scallions, two cloves of garlic finely minced, two large carrots, peeled and thinly sliced, two stalks of celery thinly sliced, one cup of canned crushed tomatoes, one-half cup coarsely chopped Italian parsley, one teaspoon sea salt, one teaspoon crushed black pepper, 3/4 cup of white wine.
Heat 2 tablespoons extra virgin olive oil over medium heat in a large sauté pan. Add, finely chopped yellow onion, chopped scallion and finely minced fresh garlic to the pan and mix well to coat onion, scallion and garlic with olive oil. Cook over medium heat until onion begin to appear translucent, about 3-4 minutes.
Add finely sliced carrots and celery to the onion, scallion, garlic and stir to blend all the ingredients together. Continue to cook over medium heat for 2-3 minutes.
To the vegetable mixture, add the crushed tomatoes, salt, pepper, white wine and coarsely chopped parsley. Stir to blend all the ingredients together. Bring to a slow simmer over medium heat. Reduce heat to low, cover and allow to simmer for 20-25 minutes. Note the the thinner your vegetables are sliced, the faster they will cook. Turn oven on to 350°F.
Your vegetables should be al dente when done.
Layer the bottom of a baking dish with about two- thirds of your vegetable mixture.
Rinse the fresh fish and pat dry. Place your fresh fish on top of the vegetable mixture.
Spread the remaining one-third of the vegetable mixture on top of the fresh fish. Cover the baking dish with aluminum foil and place in a preheated 350°F oven for 25 minutes.
Remove aluminum foil and cook for another 5-10 minutes (this will depend on the type of fish you use and how thick it is). Serve the Plaki immediately. It can be served with our Cretan Pilafi, (Assuming you are not fasting because the pilafi has chicken broth in it!) or with plain white rice and crusty bread.