Should I cover the fish when baking Psari Plaki?

No, there's no need to cover the dish. This makes the recipe even easier to prepare.

How do I know when the Greek baked fish is cooked?

Insert a fork into the thickest part of the fish and twist. If it flakes easily, it's done. The internal temperature should reach 145°F (63°C).

Can I reheat leftover Psari Plaki?

While it's best eaten fresh, you can gently reheat leftovers in the oven. Cover with foil and warm at 275°F (135°C) for about 15 minutes. Avoid using a microwave as it can dry out the fish.

What type of fish works best for Psari Plaki?

White fish like cod, halibut, or tilapia are excellent choices. These firm fish hold up well during baking and complement the flavors of the dish.

Can I add other vegetables to my Greek baked fish?

Absolutely! While traditional recipes use onions, garlic, and tomatoes, you can add bell peppers, leeks, or celery to enhance the flavor and texture of your Psari Plaki.

Greek Baked Fish (Psari Plaki): A Step-by-Step Cooking Guide

Name: Greek Baked Fish (Psari Plaki)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 2-3 pounds of white fish filets (cod, halibut, or snapper work well); 2 large onions, thinly sliced; 3-4 cloves of garlic, minced; 1 green bell pepper, sliced; 1 can (14 ounces) of diced tomatoes or 2-3 ripe fresh tomatoes; 1/2 cup of extra virgin olive oil; 1/2 cup of dry white wine; 1 lemon, sliced; 1/4 cup of Kalamata olives, pitted; 1 handful of fresh parsley, chopped; 1 teaspoon of dried oregano; 1 teaspoon of paprika; 1/2 teaspoon of ground cumin; Salt and pepper to taste; 1 zucchini, thinly sliced; 1 cup of cherry tomatoes, halved; 1/2 cup of fresh basil leaves; 1 teaspoon of honey for a touch of sweetness

Ingredients

Scale

To prepare this delicious Greek baked fish dish, you’ll need the following ingredients:

2–3 pounds of white fish filets (cod, halibut, or snapper work well)
2 large onions, thinly sliced
3–4 cloves of garlic, minced
1 green bell pepper, sliced
1 can (14 ounces) of diced tomatoes or 2–3 ripe fresh tomatoes
1/2 cup of extra virgin olive oil
1/2 cup of dry white wine
1 lemon, sliced
1/4 cup of Kalamata olives, pitted
1 handful of fresh parsley, chopped
1 teaspoon of dried oregano
1 teaspoon of paprika
1/2 teaspoon of ground cumin
Salt and pepper to taste

Optional ingredients to enhance your Psari Plaki:

1 zucchini, thinly sliced
1 cup of cherry tomatoes, halved
1/2 cup of fresh basil leaves
1 teaspoon of honey for a touch of sweetness

These ingredients come together to create the perfect balance of flavors in this traditional Greek dish. The combination of fresh fish, aromatic herbs, and vibrant vegetables makes Psari Plaki a true representation of Greek cuisine.

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Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: In a large pan, heat olive oil over medium heat. Add sliced onions, leeks, and garlic. Sauté until soft, about 5 minutes.

Step 3: Add diced tomatoes, salt, pepper, and oregano. Cook for an additional 5 minutes.

Step 4: While the sauce simmers, season your fish filets with salt, pepper, and a squeeze of lemon juice.

Step 5: If using an oven-safe pan, nestle the fish into the tomato mixture. Otherwise, transfer the mixture to a baking dish and place the fish on top.

Step 6: Pour white wine over the fish and vegetables.

Step 7: Scatter Kalamata olives around the fish.

Step 8: Bake in the preheated oven for 40-50 minutes, or until the fish flakes easily with a fork.

Step 9: Remove from the oven and sprinkle with fresh parsley.

Step 10: Serve your Psari Plaki hot, accompanied by crusty bread and feta cheese if desired.

This simple process results in a delicious Greek baked fish dish that’s sure to impress.

Prep Time: 15 minutes
Cook Time: 50 minutes

Ingredients

Instructions

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