Psari Plaki (Greek Baked Fish with Tomatoes and Olive Oil)
Psari plaki is the definitive Greek baked fish — white fish slow-roasted in tomatoes, olive oil, and wine using the traditional ladera technique. Chef Niko's authentic recipe from Kos.
Ingredients
Vegetable base
- 2 medium onions, thinly sliced into half-moons
- 4 garlic cloves, sliced (not minced)
- 500 g ripe tomatoes, roughly chopped (or 400g tin whole plum tomatoes)
- 1 green pepper, sliced into thin rings
- 80 ml extra virgin olive oil
- 100 ml dry white wine
- 1 tsp dried oregano
- ½ tsp sweet paprika
- Salt and freshly ground black pepper
- Small bunch flat-leaf parsley, stems and leaves separated
Fish
- 4 portions firm white fish fillets (sea bream, sea bass, or cod), 180–200g each, skin on
- Salt and black pepper
- 2 tbsp extra virgin olive oil for drizzling
- ½ lemon, thinly sliced optional
Instructions
- Preheat oven to 180°C fan / 190°C conventional. Position rack in middle.
- Combine onions, garlic, green pepper, parsley stems, tomatoes, oregano, and paprika in a large shallow baking dish. Pour over 80ml olive oil and white wine. Season and toss.
- Bake vegetable mixture uncovered for 20 minutes until onions soften and tomatoes begin to break down.
- Pat fish dry. Season both sides with salt and pepper.
- Nestle fish fillets into the par-cooked vegetable sauce. Spoon vegetables over the top of the fish. Drizzle with remaining 2 tbsp olive oil. Add lemon slices if using.
- Return to oven uncovered for 25–30 minutes, until fish flakes easily and sauce is reduced.
- Rest 5 minutes. Scatter parsley leaves over and serve from the dish.
Notes
Psari plaki holds well and can be made up to 2 hours ahead and rewarmed gently at 160°C. It also improves the next day — the sauce deepens overnight.
Nutrition
Calories: 380kcal | Carbohydrates: 10g | Protein: 36g | Fat: 22g | Fiber: 3g