Psari Plaki (Greek Baked Fish): The Secret to Authentic Flavor!

Picture flaky white fish tucked into a bubbly tomato and onion sauce, kissed with garlic, oregano, and a bright squeeze of lemon. That is Psari Plaki, Greek baked fish at its cozy best, and it turns simple fillets into something you want to scoop up with warm bread. I love how the olives bring a briny pop, the wine softens the edges, and everything happens in one pan.

Here’s the gist, quick and clear. We season firm white fish like cod or halibut, build a saucy base with tomatoes, onions, garlic, and olive oil, tuck in olives and lemon slices, splash in dry white wine, then bake until just flaky.

If you want to jump straight to cooking, hit the Jump to Recipe button, or use the Table of Contents to hop to any section you need.

Table of Contents

Ingredients

Here’s everything you’ll need to make authentic Psari Plaki. I’ve listed the details so you know exactly what to grab before starting:

• 2–3 pounds firm white fish fillets (cod, halibut, snapper, haddock, or tilapia; skinless, about 1–1.5 inches thick)
• 2 large yellow onions, thinly sliced
• 3–4 garlic cloves, minced
• 1 green bell pepper, thinly sliced (or substitute zucchini for a lighter twist)
• 1 can (14 ounces) diced tomatoes, or 2–3 ripe fresh tomatoes, chopped
• 1/2 cup extra-virgin olive oil
• 1/2 cup dry white wine (or fish stock if you prefer non-alcoholic)
• 1 lemon, sliced into thin rounds
• 1/4 cup Kalamata olives, pitted
• 1 handful fresh parsley, chopped for garnish
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin (optional, for a warm undertone)
• Salt and freshly ground black pepper, to taste

Optional add-ins (for extra flavor and heartiness):

• 1 zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 1 teaspoon honey (to balance acidity in the sauce)

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Step-by-Step Instructions

Step 1: Preheat the Oven

Set your oven to 350°F (175°C) so it’s hot and ready by the time your dish is assembled. Lightly oil a 9×13 inch baking dish or use an oven-safe pan.

Step 2: Sauté the Aromatics

In a large skillet, warm 1/2 cup olive oil over medium heat. Add the sliced onions and minced garlic. Cook, stirring often, until they turn soft and fragrant, about 5 minutes.

Step 3: Build the Tomato Sauce

Stir in the diced tomatoes (or fresh chopped tomatoes), oregano, paprika, cumin (if using), and a pinch of salt and pepper. Let this simmer for 5 minutes, until it thickens slightly and smells rich.

Step 4: Season the Fish

While the sauce is simmering, pat the fish fillets dry with paper towels. Season both sides with salt, pepper, and a squeeze of fresh lemon juice.

Step 5: Assemble the Dish

Spread the tomato-onion mixture evenly in the baking dish. Nestle the fish fillets on top. Tuck in the sliced bell pepper or zucchini, scatter the Kalamata olives, and lay lemon slices over the fish. Pour the white wine around the edges.

Step 6: Bake Until Flaky

Place the dish in the oven and bake uncovered for 40–50 minutes, depending on the thickness of your fillets. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Step 7: Finish with Fresh Parsley

Remove from the oven and let it rest for 2–3 minutes. Sprinkle generously with chopped parsley and drizzle with a touch of extra olive oil before serving.

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Serving Suggestions

Here are a few easy ways to serve your Psari Plaki so it feels like a full Greek table spread:

• With crusty bread or warm pita: The tomato-onion sauce begs to be soaked up, and bread does the job perfectly.
• Over rice or orzo: A bed of fluffy rice or tender orzo pasta makes the meal heartier and lets the sauce shine.
• Alongside a Greek salad: Fresh cucumbers, tomatoes, olives, and feta add a crisp contrast to the baked fish.

It’s the kind of dish that tastes even better when shared family-style around the table.

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FAQs About Psari Plaki (Greek Baked Fish)

What type of fish works best for Psari Plaki?
Firm white fish like cod, halibut, snapper, haddock, or tilapia all work well. In Greece, sea bream is also a popular choice.

Can I make this dish ahead of time?
Yes. You can prepare the tomato–onion base a day in advance, then assemble and bake with the fish just before serving.

How do I know when the fish is cooked?
The fillets should flake easily with a fork and reach an internal temperature of 145°F (63°C). Thinner fillets may cook in 20–30 minutes, while thicker pieces may take up to 50 minutes.

Can I add more vegetables?
Definitely. Bell peppers, zucchini, cherry tomatoes, or even thin potato slices can all be added for extra flavor and heartiness.

Should I cover the dish while baking?
No, bake it uncovered. This lets the sauce reduce slightly and the fish develop a richer flavor.

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A Taste of Greece at Home

Psari Plaki proves how a handful of good ingredients can come together into something comforting and unforgettable. The baked fish stays tender, the sauce turns rich and aromatic, and every bite feels like a little trip to the Mediterranean coast.

You may also like:
– How to Make Perfect Baked Rock Fish

Whether you serve it with bread, rice, or a crisp salad, this dish has a way of bringing people to the table and keeping them there. Give it a try, and let the flavors of Greece brighten your kitchen.

If you have any questions, drop them in the comments, I’d love to help. Until then, happy cooking!