Greek Fish with Onions and Tomatoes (Psari Plaki)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
160 kcal
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Course
Main Course
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Cuisine
Greek
Greek Fish with Onions and Tomatoes (Psari Plaki)
Description
This recipe starts by slowly cooking sliced yellow onions in extra virgin olive oil until softened and lightly browned. Garlic is added briefly, followed by canned whole peeled tomatoes broken up in the pan. The sauce simmers with dried oregano, salt, and black pepper to develop fragrance and a slightly thick texture. Meanwhile, white fish fillets such as halibut or cod are seasoned with kosher salt, oregano, paprika, ground cumin, and fresh lemon juice.
The fish is placed in the tomato sauce and partially covered by it before baking in a preheated 400°F oven. The baking melds the spice- and herb-laden sauce flavors into the mild, flaky fish, resulting in a vibrant, tender dish. Chopped fresh parsley and an additional squeeze of fresh lemon brighten the finished plate.
The recipe serves as a straightforward approach to Mediterranean-style baked fish. It's best served freshly cooked but can be stored in the refrigerator for up to 2 days without overcooking if served at room temperature. The use of quality olive oil and fresh herbs enhances the authentic flavors. The combined spices provide warmth without overwhelming the gentle white fish.
Ingredients
For the sauce:
- 2 tablespoons extra virgin olive oil
- 1 onion halved and thinly sliced (half moons, large, yellow
- 2 garlic minced, large cloves
- 1 whole peeled tomatoes I use whole san Marzano tomatoes, 28-ounce can
- 2 teaspoons oregano dried
- black pepper
- 2 pounds white fish such as halibut or cod, filet
- kosher salt
- black pepper
For the fish:
- kosher salt
- 1/2 teaspoon oregano dried
- 1 teaspoon paprika sweet
- ½ teaspoon cumin ground
- 2 lemon divided
- ¼ cup parsley chopped, fresh
Instructions
- Heat the oven. Preheat the oven to 400°F and position a rack in the middle.
- Make the sauce. In a large oven-safe pan or skillet, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the sliced onions and season with a big pinch of kosher salt. Cook, tossing regularly, until the onions have softened and gained a slight golden-brown color (about 7 minutes). Add the garlic toss briefly, then add the canned tomatoes with their juices. Using a wooden spoon, break the tomatoes up. Season with a dash more salt. Add the oregano and a big dash of black pepper. Bring the sauce to a boil, then lower the heat and let it simmer for 10 to 15 minutes or so.
- Season the fish. Pat the fish dry and season on both sides with kosher salt, the oregano, paprika and cumin. Cut and squeeze one lemon over the fish (leave the other lemon for later).
- Combine the sauce and the fish. When the sauce is ready, nestle the fish in the sauce and scoop up some of the sauce to cover the top of the fish well.
- Bake. Place the fish on the center rack of the heated oven and bake until the fist turns opaque white and flakes easily at the touch of a fork (15 to 25 minutes, but because ovens do vary, it is a good idea to check occasionally to make sure the fish does not overcook or dry out).
- Serve. Slice the remaining lemon into wedges. Finish the fish with the fresh parsley and serve with the lemon wedges to the side.
Notes
- This dish is best served immediately after baking for optimal texture and flavor.
- Store leftovers refrigerated up to 2 days; serve at room temperature to avoid overcooked fish.
- Use quality extra virgin olive oil and fresh parsley to enhance Mediterranean flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 9.2g | 3% |
| Protein | 28.4g | 57% |
| Fat | 1.4g | 2% |
| Saturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Cholesterol | 65mg | 22% |
| Sodium | 280.3mg | 12% |
| Potassium | 870.7mg | 19% |
| Fiber | 2.7g | 11% |
| Sugar | 3.4g | 7% |
| Vitamin A | 542.9IU | 11% |
| Vitamin C | 32mg | 36% |
| Calcium | 82.6mg | 8% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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