Mother’s day recipe alert… It’s special, it’s fancy and it’s delicious!!
It’s called Psari Plaki, meaning roasted fish… Greek style! Treat your mom with succulent, flaky, buttery fish drenched in the most delicious sauce, baked with Mediterranean flavors. When it comes out of the oven, all you need to do is drizzle some more olive oil, throw on some fresh parsley, sprinkle some feta, give her a side of some great crusty bread and you are all set… almost.
Wait! You need to pour that favorite wine of hers! And there you go… Perfection!!
Are you looking for something different this Mother’s day? Way different. Something that happens on the other end of the Mediterranean. Try creating this easy and fresh, yet delicate fish dish with all the goodness of Greek flavors. It has simple ingredients yet it turns into one delectable and interesting meal.
What is Psari Plaki?
🐟 + 🍅 + 🧅= 🥘 = 😊
Yes psari plaki happens with the above equation.
Psari (SAH-ree ) is the Greek word for fish and Plaki is a cooking technique. The term Plaki (plah-KEE) refers to baking in the oven with plenty of oil along with veggies and herbs. For example, another popular dish is gigantes plaki, which is simply beans baked with tomatoes and veggies.
Psari plaki is fish that is layered or covered with plenty of veggies and olive oil.
In Greece you find that tables are ruled by seafood, as there is an abundance all throughout the year. You get to enjoy it in different styles. Bake, grill, roast or stove top. The recipes are passed from one generation to the next and are held close to their hearts.
This classic baked fish dish, with onions and tomato sauce, has seen as many versions as there are cooks in Greece. Everybody has their own little tricks or tips.
Some like to cook it with whole fish, some like fillets.
Some like a very basic sauce, some like to spruce up the sauce with more veggies like potatoes and carrots, or any other veggies their heart desires.
Some like to make a sauce to pour over the fish and some layer the fish with tomatoes and other veggies slices.
Some use basic herbs and some add bunches more… Whatever you do, it always comes out of the oven looking absolutely delicious.
What fish to use for Psari plaki?
Any firm white fish is good to go in this classic Greek style baking dish. Something that holds firm to absorb all the tomatoyee sauciness that happens in the end. Think cod, halibut, haddock, grouper, mahi mahi or tilapia. We can even see sea bass or swordfish turning up into cracker plaki. Saying that, I wouldn’t shy away from making it with some good looking salmon.
These are the simple ingredients you need for Greek psari plaki
For the fish
- Fish – Today we are using fresh cod fillet.
- Seasoning – Salt, pepper, lemon juice and oregano.
For the sauce
- Olive oil – Plenty… It’s Mediterranean 🙂
- Onion – Sliced.
- Tomatoes – We are using canned crushed tomatoes. You can use finely diced and quickly blend them.
- Herbs & spices – Oregano, red chili flakes, salt and pepper.
- White wine (optional)
- Sugar – Just a little to cut the tang of the tomatoes. (optional)
- Kalamata olives – You can use black or green olives in their absence.
How to cook psari plaki
This is pretty straightforward and simple in essence…
Season fish fillet with salt, pepper, oregano and lemon juice and leave it aside while you prepare the rest of the dish. You can marinate it for 30 minutes in your refrigerator.
Heat olive oil sauté onions till they are soft, about 10 minutes.
Add in garlic and cook for a couple of minutes.
Time to add in tomatoes along with all herbs and spices mentioned above along with fresh parsley (you can add sugar too, if using). Cook for 5 minutes.
Stir in wine and cook for 15 minutes till the sauce thickens up a bit.
If you are using an oven safe casserole like me, you are ready to place your fish in the sauce, making sure to spoon the sauce generously over the fish.
If you are using a separate baking dish, place half of the sauce at the bottom, then place fish fillet on top and layer the rest of the sauce over the fish fillet.
Throw in your olives and cook in the middle rack of your oven, preheated to 375°F, for 35-40 minutes or till the fish is flaky. In the last few minutes, you can broil the dish to get more color to the fish.
Remove and let it stand for a few minutes. Garnish with more fresh parsley, lemon slices and drizzle on some more great olive oil. You can also sprinkle on some feta cheese for more great flavor.
What to serve Greek baked fish with
- All that beautiful sauce and fish can be polished off with some great fresh crusty bread. If you feel like making your mom feel more special, you can cook this no knead bread. All homemade…
- Psari plaki is great over some delicate pilaf or rice.
- Try it over a bed or orzo or couscous.
- It goes great with some kind of potato.
- For a low carb option, try it with keto bread, cauliflower rice or even zoodles.
Refrigerate any leftovers in an airtight container for up to three days.
Some great variations
- It’s very common to add some more veggies in the sauce. You can add chopped celery, fennel, potato wedges or slices, carrot slices or even different colored bell peppers. It not only adds great flavor to the dish, but also builds up the volume.
- Some people add artichoke hearts, raisins or capers to the sauce.
- Another way to make psari plaki is without sauce. Cut veggies like onions, carrots, potatoes, lemons and tomatoes into slices or wedges. Season them generously with herbs and spices. Then arrange the veggies in an oiled baking dish and then place in the seasoned fish fillet, or sometimes whole fish. Pour wine all around the baking dish, sprinkle on lots of parsley, and bake it.
Whatever way you make it (I am sure this is going to be your regular to treat yourself), it’s going to turn out awesome. It has that Mediterranean heart and soul. Try different variations and versions. Warm summer nights are coming your way, and I have given you a perfect light, healthy, fresh yet comfort foody kinda dish. This Psari Plaki… Embrace it and make it yours!!
Psari Plaki, on my Gypsy Plate… enjoy!
Happy Mother’s Day from me and Noah!
To marinate fish
- 1.5 lbs fish (see note 1)
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1/2 lemon, juiced
- 1/4 tsp salt
For plaki sauce
- 1 extra large onion, sliced into half moons
- 4-6 garlic cloves, sliced
- 1 28oz can crushed tomatoes or tomato sauce
- 1/4 cup fresh parsley, chopped
- 2 tsp oregano
- 1/2 tsp red chili flakes
- 1/2 tsp sugar (optional)
- 1/2 cup white wine
- 1/2 cup kalamata olives
- 1/4 tsp black pepper
- Salt to taste
- 1/2 cup olive oil
- Drizzle of extra virgin olive oil
- 2 Tbsp fresh parsley, chopped
- 1/4 cup feta cheese (optional)
- Preheat the oven to 375°F
- Marinate the fish with salt, pepper, oregano and lemon juice for 30 minutes, or while you prep the sauce.
- Heat olive oil in a braiser pan on medium high heat. Add onions and sauté till they get golden brown in color (about 10 minutes). Add in garlic and sauté for a couple of minutes.
- Add in tomatoes and stir in salt, pepper, oregano, sugar, red chili flakes, parsley and cook for a couple of minutes. Stir in wine and simmer the sauce for 15 minutes.
- If you are using the oven proof dish like mine, place the fish in the sauce such that there is a little sauce at the bottom and spoon the sauce generously over the fish. If using a separate baking dish, pour half the sauce in the bottom, place the fish and cover the fish with remaining sauce. Throw in kalamata olives.
- Bake on the middle rack of the oven for 35 minutes, or until fish is flaky.
- Drizzle extra virgin olive oil, garnish with parsley, feta and lemon slices if desired.
- We are using cod fillet today. Any firm white fish will go great. Think haddock, halibut, grouper, snapper, mahi mahi or tilapia.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 631Total Fat 41gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 32gCholesterol 105mgSodium 1097mgCarbohydrates 15gFiber 6gSugar 12gProtein 51g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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