Bigoli in Salsa (Bigoli with Anchovy and Onion Sauce) vs Psari Plaki: Baked Fish Plaki

Both dishes begin by softening onion in olive oil, yet they end up worlds apart. In Bigoli in Salsa, the onions cook slowly until nearly dissolved, anchovies melt into them, and reduced white wine creates a thick, pungent, savory sauce that clings to thick, al dente bigoli, finished with black pepper and parsley. Psari Plaki simmers tomato, garlic and optional wine into a slightly thickened sauce, then bakes it over white fish fillets with lemon slices until the fish is flaky. The result is brighter and fresher, with parsley both in the sauce and on top.