Easy Greek Oven Baked Fish (Psari Plaki)
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
4
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Calories
258 kcal
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Course
Main Course
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Cuisine
Greek
Easy Greek Oven Baked Fish (Psari Plaki)
Description
The recipe begins by gently cooking thinly sliced onions in olive oil until soft and starting to brown, followed by garlic. A sauce is prepared by adding paprika, oregano, cinnamon, canned chopped tomatoes, diluted tomato paste, red wine, salt, black pepper, and honey, which is then simmered until slightly thickened. Fresh basil or parsley is stirred in at the end for herbal brightness. The fish fillets—wild-caught white fish such as snapper—are laid in a baking dish and covered evenly with the sauce before baking uncovered at 190°C (355°F) for about 30 minutes until cooked through.
The resulting dish offers tender, flaky fish infused with the fragrant, layered tomato and spice sauce. The paprika and cinnamon provide warmth and depth, while honey balances the acidity. The texture contrasts between the moist fish and the thickened sauce create a comforting meal.
This baked fish is commonly paired with toasted bread brushed with olive oil and sprinkled with salt, which can be used to soak up the sauce. It also pairs well with Greek-inspired side dishes such as a classic horiatiki salad or roasted potatoes flavored with lemon and herbs.
Leftovers should be stored in the refrigerator and can be reheated gently in the oven covered with foil to avoid drying out. Microwave reheating is not recommended due to risk of toughening the fish.
Ingredients
- 2 tablespoons olive oil
- 2 large onion halved then sliced thinly
- 3 cloves garlic crushed or sliced
- 1 teaspoon paprika
- 1 teaspoon oregano or other dried herbs
- 1 teaspoon cinnamon
- salt a big pinch each
- black pepper a big pinch each
- 14 ounces tomato 1 can, chopped
- 1 tablespoon tomato paste mixed with ¼ cup water (UK = tomato puree)
- ½ cup red wine or white wine
- 1 teaspoon honey
- ½ cup basil (fresh) plus extra for sprinkling at the end (or use parsley)
- 1 pound fish fillets I used 4 fillets of wild caught snapper fillets, as I’m in Australia, but use any good quality white fish that's good where you live.
To serve
- bread fresh or toasted with salt and olive oil
- Greek salad (optional) I always use this Greek salad recipe (horiatiki salata).
Instructions
- Cook the onions in the olive oil for about 10 minutes or until soft, sweet and starting to colour.
- Add the garlic and cook for another minute or two.
- Add the rest of the sauce ingredients (everything except the fish and fresh basil or parsley). Bring to the boil, then lower the heat and simmer for about 15 minutes or until the sauce has reduced and thickened slightly.
- Stir in the honey and then the fresh herbs (basil or parsley).
- Meanwhile, preheat the oven to 190C/355F. Lay the fish in a medium-sized baking dish in a single layer.
- When the sauce is ready, pour it all over the fish in the baking dish. Bake uncovered for 30 minutes or until the fish is just cooked through (internal temperature should be 145F/63C).
- Sprinkle with extra fresh basil or parsley, then serve with the toasted bread or whichever side dishes you have decided on.
Notes
- Choose local wild-caught white fish such as snapper, cod, grouper, tilapia, haddock, or bass depending on availability.
- Serve with simple toasted bread brushed with olive oil and salt, or with Greek lemon rice and chickpeas or roasted potatoes for a complete meal.
- Leftovers keep well refrigerated for up to 2 days and reheat best covered in the oven at 135°C (275°F) for about 15 minutes, avoiding the microwave to maintain texture.
- A Greek salad (horiatiki) is an optional traditional accompaniment that adds freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 57mg | 19% |
| Sodium | 238mg | 10% |
| Potassium | 750mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 17mg | 19% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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