Psari Plaki

Why You’ll Love Psari Plaki Recipe

Psari Plaki is a traditional Greek dish where fish is baked in a flavorful bed of tomatoes, onions, garlic, and fresh herbs. The vegetables transform into a rich sauce that perfectly complements tender, flaky fish. It’s light, heart-healthy, and naturally Mediterranean—making it a perfect weeknight dinner or an impressive dish to serve at gatherings.

Ingredients

• 4 white fish fillets (such as cod, haddock, or sea bass)

• 3 tbsp olive oil

• 1 large onion, thinly sliced

• 3 cloves garlic, minced

• 1 can (14 oz / 400 g) diced tomatoes (or 4 fresh ripe tomatoes, chopped)

• 1/2 cup dry white wine (optional, can use water or broth instead)

• 1 tbsp tomato paste

• 1 tsp dried oregano

• 1/2 tsp dried thyme (or fresh sprigs)

• Salt & black pepper, to taste

• 2 tbsp chopped fresh parsley (plus more for garnish)

• 1 lemon, sliced into rounds

Directions

1. Preheat oven to 375°F (190°C).

2. Sauté base: In a skillet, heat olive oil over medium heat. Add onions and cook 5–6 minutes until softened. Stir in garlic, diced tomatoes, wine, tomato paste, oregano, thyme, salt, and pepper. Simmer for 10 minutes until slightly thickened.

3. Assemble dish: Spread half of the tomato-onion mixture in a baking dish. Lay fish fillets on top, season lightly, then cover with the remaining mixture.

4. Bake: Place lemon slices over the fish and bake for 25–30 minutes, until fish is flaky and cooked through.

5. Serve: Garnish with fresh parsley and drizzle with extra olive oil before serving.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Vegetable Additions: Add sliced zucchini, bell peppers, or carrots for more depth.

• Spicy Kick: Stir in a pinch of chili flakes to the tomato sauce.

• Different Fish: Works beautifully with whole fish like sea bream or fillets such as halibut.

• No Wine: Swap wine with vegetable broth for a non-alcoholic version.

Storage/Reheating

• Fridge: Store leftovers in an airtight container up to 2 days.

• Reheat: Warm gently in the oven at 300°F (150°C) or on the stovetop with a splash of water.

• Freezer: Not recommended—fish texture suffers after freezing.

FAQs

Q: What kind of fish works best for Psari Plaki?
Any firm white fish works well—cod, haddock, halibut, or even whole sea bass.

Q: Can I make Psari Plaki ahead of time?
Yes, you can prepare the tomato-vegetable sauce ahead, then bake with the fish when ready to serve.

Q: Is Psari Plaki healthy?
Absolutely! It’s naturally low in fat, rich in omega-3s, and packed with Mediterranean flavors.

Conclusion

Psari Plaki is a classic Greek dish that proves simple ingredients can create bold, unforgettable flavors. With tender fish nestled in a savory tomato and herb sauce, this recipe is a beautiful example of Mediterranean cooking—wholesome, fresh, and satisfying. Perfect with crusty bread, rice, or roasted potatoes, it’s a dish you’ll want to revisit often.

Psari Plaki

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Psari Plaki is a traditional Greek dish featuring tender white fish baked in a rich tomato, onion, and herb sauce. Light yet flavorful, this Mediterranean classic is perfect for a healthy weeknight dinner or a special family meal served with crusty bread, rice, or roasted potatoes.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Greek / Mediterranean
• Diet: Gluten Free

Ingredients

• 1 ½ lbs (700 g) white fish fillets (cod, haddock, or sea bass)
• 3 tbsp olive oil
• 2 medium onions, thinly sliced
• 3 cloves garlic, minced
• 1 can (14 oz / 400 g) crushed tomatoes (or 4 fresh ripe tomatoes, grated)
• ½ cup dry white wine (optional, can sub vegetable broth)
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried parsley (or 2 tbsp fresh, chopped)
• ½ tsp red pepper flakes (optional)
• Salt & black pepper, to taste
• 2 tbsp fresh dill or parsley, for garnish
• Lemon wedges, for serving

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Instructions

• Preheat oven to 375°F (190°C). Lightly grease a baking dish.
• Prepare the sauce: In a skillet, heat olive oil over medium heat. Sauté onions until soft and golden, then add garlic. Stir in crushed tomatoes, wine, tomato paste, oregano, parsley, red pepper flakes, salt, and pepper. Simmer for 10 minutes until slightly thickened.
• Assemble: Place fish fillets in the baking dish. Pour the tomato-onion sauce evenly over the fish.
• Bake uncovered for 25–30 minutes, or until fish flakes easily with a fork.
• Finish & serve: Garnish with fresh dill or parsley, and serve hot with lemon wedges.A

Notes

• Traditionally served with crusty bread or roasted potatoes to soak up the flavorful sauce.
• Works best with firm white fish like cod, haddock, halibut, or sea bass.
• For extra richness, drizzle with a little more olive oil before baking.
• Can be made ahead—flavors deepen after resting a few hours.