Go Back

Psari Plaki (Baked Fish with Tomatoes and Herbs)

Bright, bold flavors come together in the most comforting, soul-warming way. With simple pantry staples and fresh ingredients, this dish proves just how approachable a beautiful baked fish dinner can be.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion halved and thinly sliced
  • 2 cloves garlic minced
  • 28 ounce whole peeled tomatoes canned
  • 2 teaspoons dried oregano
  • black pepper
  • 2 pounds white fish filet such as halibut or cod
  • kosher salt
  • black pepper for fish
  • kosher salt for fish
  • 0.5 teaspoon dried oregano for fish
  • 1 teaspoon sweet paprika
  • 0.5 teaspoon ground cumin
  • 2 lemons divided
  • 0.25 cup fresh parsley chopped

Method
 

  1. Preheat the oven to 400°F and position a rack in the middle.
  2. Heat olive oil in a large oven-safe pan over medium-high heat. Add sliced onions with salt and cook until softened and lightly golden.
  3. Add minced garlic, then add tomatoes with juices and break them up. Season with oregano, salt, and black pepper. Bring to a boil, then lower heat and simmer.
  4. Pat fish dry and season with kosher salt, oregano, paprika, and cumin. Squeeze one lemon over the fish.
  5. Nestle the fish into the sauce and spoon sauce over the top.
  6. Bake on the center rack until the fish is opaque and flakes easily.
  7. Finish with fresh parsley and serve with lemon wedges.

Notes

Store leftovers in the refrigerator for up to 2 days and serve at room temperature for best texture. Serve with simple sides like rice or crusty bread to soak up the flavorful sauce.