Psari Plaki – Baked Greek Fish

Psari Plaki – Baked Greek Fish

Psari plaki is a beloved home-style dish from Greece, where simple ingredients combine into a comforting seafood casserole. The name literally means “fish in a flat dish,” a nod to the traditional method of baking fish with vegetables and olive oil (the word plaki refers to this casserole-style cooking). This rustic oven-baked fish dish is deeply rooted in Greek island kitchens and village tavernas. It typically features mild white fish (such as cod or halibut) nestled in a rich tomato and onion sauce, all flavored with classic Mediterranean herbs and lemon.

This dish captures the essence of coastal Greek cuisine: it celebrates fresh seafood and hearty vegetables without fuss. In its simplicity, psari plaki showcases the character of each ingredient. The fish is seasoned and baked right in the sauce, so its juices mingle with the tomatoes, onions, and olive oil. The result is tender flaky fish steeped in an aromatic braise of sweet onions, tangy tomatoes, and fragrant herbs. Often garnished with parsley and a squeeze of lemon, psari plaki delivers bright, savory flavors on the palate.

A hallmark of this recipe is its communal appeal. In Greece, psari plaki is commonly enjoyed at family gatherings and festive meals. It is a popular offering during Orthodox fasting periods and on holiday tables. (Because it relies on fish and olive oil rather than meat or dairy, it fits the Greek Lent traditions when fish is allowed.) Local fishermen’s wives would often bake the day’s catch in a big tray, sharing it with neighbors or at festive feasts. Today it remains a warm reminder of that tradition: a comforting one-dish meal meant for sharing.

Culturally, psari plaki is tied to the idea of philoxenia (Greek hospitality). A platter of plaki set before guests speaks of generosity. The sight of the bubbling tomato sauce and fish fillets steaming from the oven embodies the laid-back Greek lifestyle: food is meant to nourish and bring people together. Traditionally served with crusty bread to mop up the sauce, and perhaps alongside lemony rice or a crisp salad, psari plaki turns a weeknight supper into an occasion.

Flavor-wise, this dish is rich yet balanced. The olive oil and slow-cooked onions soften into sweetness, mellowing the acidity of the tomatoes. At the same time, oregano and maybe a pinch of cumin or paprika lend warmth and earthiness. A final splash of fresh lemon juice keeps the fish bright and cuts through any richness. The texture contrast is also pleasing: tender fish against a stewy vegetable base.

Psari plaki is an especially good choice when a hearty comfort dish is desired without heavy cream or butter. It keeps to the Mediterranean ideal of healthy fats and fresh produce. Because the entire dinner bakes together, it is also relatively easy to make. Home cooks will appreciate that minimal attention is needed once the fish and sauce are in the oven.

In summary, psari plaki represents the soul of Greek seafood cooking: uncomplicated, robust, and communal. Its origins in small villages and seaside communities give it an authentic character. Preparing this dish connects one to the rhythms of Greek daily life and celebration alike. When the oven-timer dings and the kitchen fills with its savory aroma, diners know a truly comforting Greek classic is ready.

Psari Plaki (Greek Baked Fish with Tomatoes & Onions)
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Psari Plaki (Greek Baked Fish with Tomatoes & Onions)

Recipe by Travel S HelperCourse: MainCuisine: GreekDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal

Psari plaki is a simple yet flavorful Greek fish dish. White fish fillets (like cod or halibut) are seasoned and nestled into a chunky tomato and onion sauce before baking. The sauce—made with olive oil, garlic, sliced onions, canned or fresh tomatoes, and herbs—simmers until thick, then fish pieces are laid in and baked until tender. A splash of lemon brightens the finished dish. This one-pan meal serves as a hearty main course, often accompanied by crusty bread or herbed rice to soak up the juices. Ready in about 45 minutes, it’s a fuss-free way to enjoy classic Mediterranean flavors.

Ingredients

  • 1½ pounds firm white fish fillets (cod, halibut, or similar), cut into serving pieces

  • 3 tablespoons extra-virgin olive oil (for sautéing onions and garlic)

  • 1 large yellow onion, thinly sliced

  • 2–3 garlic cloves, minced

  • 1 (28-ounce) can whole peeled tomatoes, crushed by hand (or 4–5 fresh tomatoes, chopped)

  • 1 teaspoon dried Greek oregano (or marjoram)

  • ½ teaspoon sweet paprika (optional, for color and warmth)

  • ¼ teaspoon ground cumin (optional, for a subtle earthy note)

  • Kosher salt and freshly ground black pepper, to taste (about 1 teaspoon salt total)

  • Juice of ½ lemon, plus extra lemon wedges for serving

  • 1 tablespoon fresh parsley or dill, chopped (for garnish)

Directions

  • Preheat the oven to 375°F (190°C). Lightly grease a large baking dish or ovenproof skillet with olive oil. (If you have a heavy oven-safe pan, you can use it for both steps and bake right in it.)

  • Cook the vegetables: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until it softens and begins to turn golden, about 5–7 minutes. Stir in the minced garlic and cook 30 seconds more until fragrant. Season with a pinch of salt and pepper. (Note: cooking the onions first builds flavor in the sauce.)

  • Add tomatoes and seasonings: Pour in the crushed tomatoes (including juices) and stir to combine. Add the oregano, paprika, cumin, and a pinch of red pepper flakes if using. Bring the mixture to a gentle boil, then reduce heat and simmer until the sauce thickens slightly, about 8–10 minutes. Taste and adjust seasoning, adding salt and pepper as needed. Stir in the lemon juice.

  • Assemble the dish: Pour about two-thirds of the tomato sauce into the prepared baking dish, spreading it into an even layer. Arrange the fish pieces on top of the sauce. Season each piece lightly with salt and pepper. Spoon the remaining tomato sauce over the fish, covering it mostly but leaving the top of the fillets visible.

  • Bake the fish: Cover the baking dish tightly with foil and place it in the oven. Bake for 15 minutes. Remove the foil and bake uncovered for another 5–10 minutes, or until the fish is opaque and flakes easily with a fork. (Thicker fillets may need a bit longer; check at 20 minutes total.) The sauce should be bubbling around the edges.

  • Finish and serve: Remove the dish from the oven. Spoon any juices over the fish, then sprinkle with the chopped fresh parsley or dill. Let the plaki rest for a couple of minutes (it will continue to set). Serve immediately with lemon wedges on the side.

  • Make-ahead tip: You can prepare the tomato-onion sauce up to a day in advance, cool it, and refrigerate. Next day, bring it back to room temperature before layering fish and baking. This deepens the flavors and makes the final assembly quick.

Tips, Troubleshooting & Variations

  • Ingredient Notes: - Fish: A white-fleshed fish with firm texture is best. Cod, haddock, halibut, or sole work well. Avoid oily fish here – their strong taste would overwhelm the sauce. If the fillets are thick, cut them to cook evenly. - Tomatoes: Canned whole tomatoes give a rich flavor, but fresh vine-ripe tomatoes (chopped) can be used seasonally. If using fresh, you may need a bit more cooking time to reach the right saucy consistency. - Herbs & Spices: Traditional Greek recipes often use oregano or dill. Paprika and cumin aren’t in every version, but they add warmth. Feel free to adjust herbs to taste; a pinch of crushed red pepper flakes can add mild heat if desired. - Salt: The fish and tomatoes will absorb salt, so season the sauce moderately at first. You can always add more after baking. - Oil: Use good quality olive oil for flavor. Greek extra-virgin olive oil is authentic, but any fruity olive oil is fine. - Substitutions: If fish isn’t available, a firm white-fleshed seafood like monkfish or mussels could be used in a pinch (adjust cooking time). For a vegetarian twist, omit fish altogether and double the vegetables or add white beans, though then it’s technically a different dish. (See Variations below.)
  • Serving Suggestions & Pairings: Psari plaki is traditionally served family-style. Scoop the fish and sauce onto plates or a large platter. Good companions include crusty bread (for sopping up sauce), simple herbed lemon rice, or roasted potatoes. A green salad dressed with olive oil and vinegar balances the richness. In Greece, it’s common to drink a dry white wine (such as Assyrtiko) or ouzo alongside this dish. For a non-alcoholic option, cool sparkling water or iced tea complements the savory notes. Portion the fish fillets evenly so everyone gets some sauce and fish on their plate.
  • Storage & Reheating: Leftover plaki keeps in a sealed container in the refrigerator for 2–3 days. The flavors meld over time, so it often tastes even better the next day. Reheat gently on the stovetop in a skillet over medium-low heat until warmed through (avoid microwaving, as it can make the fish rubbery). The texture of the sauce will thicken in the fridge; if it seems too dry when reheating, add a splash of water or olive oil to loosen it. Psari plaki does not freeze well (the fish can become grainy).
  • Variations & Substitutions - White Wine: Stir in ¼ cup of dry white wine to the tomato sauce while simmering. This adds complexity. Reduce it a minute so alcohol cooks off before baking. Herb Twist: Try using fresh dill or basil instead of oregano. A handful of chopped dill mixed into the sauce brightens the flavor. Vegetarian Bean Plaki: For a plant-based version, omit the fish. Increase the vegetables (add carrots or celery) and use 2 cans of beans (like cannellini or chickpeas) in place of fish. Bake the sauce with the veggies and beans until tender. The result is similar to “gigantes plaki” (baked beans). Mediterranean Add-ons: Stir in ½ cup of pitted Kalamata olives or sliced bell peppers to the sauce for extra color and flavor. Add them during the onion sauté step.
  • Chef’s Tips: Pat the fish dry before seasoning so it sears lightly in the sauce. If fillets are frozen, thaw completely and drain well. Use an ovenproof skillet to go from stove to oven in one pan. This limits clean-up and lets you stir the sauce in the same dish you bake in. Taste the sauce after simmering but before baking; adjust salt or acidity then. A bit more lemon juice at the end can brighten a too-sweet tomato sauce.
  • Equipment Needed Baking dish or oven-safe skillet (large enough for the fish pieces), Medium saucepan or skillet (for cooking the sauce), Chef’s knife and cutting board (for chopping vegetables), Wooden spoon or spatula (to stir sauce), Measuring spoons/cups, Aluminum foil (for covering the dish), Serving utensils (slotted spoon or spatula to serve fish).

Nutrition Facts

Nutrient

Amount per serving

Calories

300 kcal

Protein

33 g

Carbohydrates

12 g

– Dietary Fiber

3 g

– Sugars

5 g

Total Fat

10 g

– Saturated Fat

2 g

Cholesterol

80 mg

Sodium

600 mg

Allergens

Fish (white fish)

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