The story
Psari plaki is part of the Greek plaki style of baking food in a tomato and olive oil sauce. It suits the country’s long coastline and island cooking, where whole fish or sturdy fillets are paired with simple vegetables and herbs. The method is famous for producing moist fish without complicated technique. Onion and tomato collapse into a sweet, savoury sauce while lemon, parsley and olive oil keep the dish bright rather than heavy. It is typical of relaxed family meals and seaside cooking, served with bread, potatoes or greens. The dish shows how Greek cooks use the oven and pantry ingredients to make fresh fish stretch into a complete meal.
Ingredients
- Main
- 2 piece fillets white fish4 fillets white fish (e.g., cod)
- 0.5 piece onion1 onion
- 1 piece garlic cloves2 garlic cloves
- 200 gram tinned tomatoes400g tinned tomatoes
- 5 gram ParsleyParsley [Phase 1 metric normalisation: fresh herb amount for serves 2]
- 1 portion LemonLemon
- 15 millilitre Olive oilOlive oil [Phase 1 metric normalisation: standard small-batch olive oil amount for serves 2; source-check if oil is central to dish]
Method
Method
Sauté onion and garlic, add tomato and parsley. Place fish in baking dish, cover with sauce. Bake at 180°C for 25–30 minutes.
Nutrition
per serving
Estimated nutrition for Psari Plaki; use as editorial/testing data and refine from exact ingredient weights if needed.
