Name: Psari Plaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 4 white fish fillets (such as cod, haddock, or sea bass); 3 tablespoons olive oil; 1 large onion, thinly sliced; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 1/2 cup white wine (or water/broth); 1/2 cup parsley, chopped; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 lemon, sliced into rounds

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Psari Plaki is a classic Greek baked fish dish that brings together the best of Mediterranean flavors—flaky white fish nestled under a savory tomato, onion, and garlic sauce, infused with olive oil, lemon, and herbs. It’s light, comforting, and easy to make, perfect for a weeknight dinner that feels special without much effort.

Psari Plaki

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 white fish fillets (such as cod, haddock, or sea bass)

3 tablespoons olive oil

1 large onion, thinly sliced

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

½ cup white wine (optional, can substitute with water or broth)

½ cup parsley, chopped

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

1 lemon, sliced into rounds

Directions

I start by preheating the oven to 375°F (190°C).

In a skillet, I heat the olive oil and sauté the onions until they’re soft and golden, about 5 minutes. Then I add the garlic and cook for one more minute.

I stir in the diced tomatoes, white wine, parsley, oregano, salt, and pepper, and let the mixture simmer for about 10 minutes.

I place the fish fillets in a baking dish and pour the tomato-onion mixture over them.

I top the dish with lemon slices and bake it uncovered for 25–30 minutes, until the fish flakes easily with a fork.

I serve it warm, usually with rice or a thick slice of crusty bread to soak up the flavorful sauce.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 240 kcal per serving

Variations

There are so many ways I can switch this up:

I sometimes use fresh tomatoes instead of canned for a chunkier texture.

If I’m out of white wine, I just use a bit of vegetable broth or even water—it still tastes great.

For a spicy kick, I add a pinch of red pepper flakes to the tomato sauce.

I’ve also made it with salmon or trout when I wanted something a little richer.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 300°F (150°C) until it’s warmed through, about 10–15 minutes. I avoid microwaving it, as that can make the fish rubbery. If I want to freeze it, I do so before baking—just assemble the dish and freeze, then bake it directly from frozen, adding about 10 extra minutes.

FAQs

What kind of fish is best for Psari Plaki?

I usually go for firm white fish like cod, haddock, or sea bass. These hold up well during baking and absorb the sauce beautifully.

Can I make this dish ahead of time?

Yes, I often assemble it a few hours in advance and keep it in the fridge. When ready to cook, I just pop it in the oven. It’s a great make-ahead dish.

Do I have to use white wine?

Not at all. I’ve replaced it with water, broth, or even a splash of lemon juice, and it still turns out delicious.

What can I serve with Psari Plaki?

I love serving it with crusty bread to mop up the sauce, or over rice, or even with a light Greek salad on the side.

Can I make this dish dairy-free or gluten-free?

It’s naturally dairy-free and gluten-free, so I don’t need to make any changes. Just make sure any broth used is gluten-free if you’re sensitive.

Conclusion

Psari Plaki is one of those comforting, easy-to-make dishes that never fails to impress. Whether I’m trying to eat healthier or just want a satisfying seafood dinner, this baked Greek fish recipe hits the spot. It’s flavorful, fuss-free, and perfect for sharing.

Recipe:

Psari Plaki

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Psari Plaki is a classic Greek baked fish dish featuring white fish fillets baked in a savory tomato, onion, and garlic sauce, flavored with olive oil, lemon, and Mediterranean herbs. It's light, healthy, and full of flavor.

Instructions

Preheat oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat and sauté onions until soft and golden, about 5 minutes.
Add minced garlic and cook for another minute.
Stir in diced tomatoes, white wine (or substitute), parsley, oregano, salt, and pepper. Simmer for 10 minutes.
Place fish fillets in a baking dish and pour the tomato-onion mixture over them.
Top with lemon slices and bake uncovered for 25–30 minutes, until fish flakes easily with a fork.
Serve warm with rice or crusty bread.