4.9 from 114 votes
Greek Fish with Onions and Tomatoes (Psari Plaki)
This Greek fish recipe, known as psari plaki, is a simple and delicious way to give your fish dinner a unique twist. It's made by baking white fish fillets with tomatoes, onions, and spices such as oregano and cumin, which creates a flavorful sauce. Perfect for a weeknight meal, the dish can be served with rustic bread or over a bed of rice or your favorite grain.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 160 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
For the sauce:
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, halved and thinly sliced (half moons)
- 2 large garlic cloves, minced
- 1 (28-ounce) can whole peeled tomatoes (I use whole san Marzano tomatoes)
- 2 teaspoons dried oregano
- black pepper
- 2 pounds white fish filet, such as halibut or cod
- kosher salt and black pepper
For the fish:
- kosher salt
- 1/2 teaspoon dried oregano
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- 2 lemons, divided
- ¼ cup fresh parsley, chopped
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.
Cup of Yum
Notes
- Leftover and Storage: This baked fish recipe is best served immediately. If you have leftovers, you can store them in the fridge for up to 2 days. To avoid overcooked fish, you can serve leftovers at room temperature.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition Information
Calories
160kcal
(8%)
Carbohydrates
9.2g
(3%)
Protein
28.4g
(57%)
Fat
1.4g
(2%)
Saturated Fat
0.3g
(2%)
Monounsaturated Fat
0.2g
Cholesterol
65mg
(22%)
Sodium
280.3mg
(12%)
Potassium
870.7mg
(25%)
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%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 160
% 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.