Psari Plaki is a traditional Greek dish featuring white fish baked in the oven with tomatoes, onions, olive oil, and fresh herbs. The term psari means “fish” in Greek, while plaki refers to a cooking method involving baking in a sauce made of vegetables, olive oil, and tomatoes. This dish exemplifies the Mediterranean diet’s emphasis on fresh, nutritious ingredients, balanced flavors, and simplicity of preparation and presentation.
The fish is typically seasoned and nestled among layers of vegetables such as onions, garlic, celery, and tomatoes. Herbs like parsley, oregano, and thyme add flavor, while optional ingredients like capers, olives, or wine can enhance the dish’s complexity. It is often served with crusty bread to soak up the flavorful sauce or accompanied by roasted or boiled potatoes.
Psari Plaki is versatile and can be made with various types of firm white fish, such as cod, haddock, or halibut. Each cook may adapt the recipe to their preferences by adding different vegetables or spices.
Psari Plaki (Greek baked fish)
Equipment
- 1 large skillet
- 1 large ovenproof baking dish
Ingredients
- 2 lbs fresh cod fillet cut into 6 equal pieces
- 2 tbsp lemon juice fresh
- 1 tsp sweet paprika powder
- ½ cup olive oil
- 1 medium onion diced
- 2 leeks white & light-green parts, thinly sliced
- 2 stalks celery halved lengthwise, then diced
- 1 large bulb fennel stems removed (reserve the the feathery, delicate fronds), cored, and diced
- 4 cloves garlic minced
- 28 oz whole, peeled tomatoes I use a large can of San Marzano tomatoes
- ½ cup dry white wine
- 2 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp medium-hot chili flakes I use Aleppo pepper
- 15 kalamata olives pitted; roughly chopped
- a pinch of sugar (optional) to offset acidity from the tomatoes & wine
- ½ cup parsley chopped
- ½ cup fresh dill chopped
- 4 oz feta cheese made from sheep's milk, crumbled
- 1 tsp salt
- ½ tsp black pepper freshly ground
- a dash of fish sauce my favorite is Red Boat
- 6 lemon wedges as garnish
- crusty bread, steamed rice, or boiled or roasted potatoes as a side
Instructions
- Preheat the oven to 400F.
- Lay the fish on a plate, pat it dry with a paper towel, drizzle it with the lemon juice, and sprinkle it with salt, freshly ground black pepper, and paprika powder. Set aside.
- Warm the olive oil in a large skillet or pot over medium heat and saute the onions, leeks, celery, fennel, and garlic until tender (8-10 minutes).
- Add oregano, thyme, chili flakes, tomatoes, wine, olives, and half the parsley and dill and stir to combine. Cover and cook for another 8-10 minutes, breaking up the tomatoes with a cooking spoon. If the mixture gets too thick, add another ¼ to ⅓ cup of water.
- Spoon half the vegetable-tomato mixture into the oven-proof dish. Place the fish fillets on top, and then spoon the rest of the vegetable mixture over it. Cover tightly with aluminum foil, slide into the preheated oven and bake for 10 minutes. Remove foil and insert the tip of a paring knife into the thickest piece of cod; it is done when the fish flakes easily. (If it doesn't, return to the oven for another 2-3 minutes.)
- Remove the dish from the oven, leave to cool for 5 minutes (if eating hot), sprinkle with remaining parsley and dill, top with feta crumbs, and serve, accompanied by lemon wedges, steamed rice, boiled/roasted potatoes, or a hunk of crusty bread to mop up the juices. Alternatively, cool and serve at room temperature.