Summary: Psari Plaki is a classic Greek baked fish dish featuring tender white fish fillets roasted with ripe tomatoes, sweet onions, garlic, fresh herbs, and extra virgin olive oil, cooked to flaky perfection in 40 minutes for 4 servings.
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Category: Main Dishes, Fish and Seafood
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Quick overview
- Dish: Psari Plaki
- Category: Main Dishes, Fish and Seafood
- Cuisine: Greek / Mediterranean
- Main ingredient: White fish fillets, 1.5 lb (fresh white fish like sea bass or cod)
- Guide: 12 Most Popular Mediterranean Dishes: Favorite Mediterranean Cuisine Recipes
- Total time: 40 minutes (15 min prep + 25 min cooking)
- Difficulty: Easy
- Servings: 4 (Serving weight: 350 g)
- Key technique: Oven roasting in extra virgin olive oil with rich tomato and vegetable sauce
- Preparation types: Baking, roasting
- Dietary info & Allergens: Contains fish, gluten-free, dairy-free
- Suitable for: Seafood lovers, Mediterranean diet followers, healthy dinner parties
- Nutritional values (per 1 serving): 340 kcal, Protein: 32.0 g, Fat: 16.5 g, Carbs: 14.2 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Light Lager, Assyrtiko white wine, sparkling lemon water
- In a nutshell: Tender white fish baked in a rich, aromatic tomato, onion, and garlic sauce infused with extra virgin olive oil and fresh parsley.
- Last updated: April 14, 2025
WAGUU says: “The secret to authentic Psari Plaki is allowing the onions and garlic to soften thoroughly in high-quality olive oil before adding the tomatoes, creating a sweet and savory bed that keeps the fish incredibly moist during roasting.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 25 minutes |
| Temperature: | 400 °F (200 °C) |
| Number of servings: | 4 servings |
In a nutshell
Experience the vibrant coastal flavors of Greece with Psari Plaki. This traditional dish blankets fresh white fish in a sweet, aromatic braise of ripe tomatoes, caramelized onions, garlic, lemon juice, and extra virgin olive oil, then roasts it to succulent perfection.
Ingredients
Base servings: 4 servings • Serving weight: 350 g
| Ingredient | Quantity | Quality |
|---|---|---|
| White fish fillets (Cod, Sea Bass, or Snapper) | 1.5 lb | Fresh, firm fillets, skinless |
| Yellow onions | 2 medium | Thinly sliced |
| Garlic cloves | 4 cloves | Minced |
| Ripe tomatoes | 3 large | Diced or grated |
| Extra virgin olive oil | ⅓ cup | High-quality Greek olive oil |
| Fresh lemon juice | 3 tbsp | Freshly squeezed |
| Fresh flat-leaf parsley | ⅓ cup | Finely chopped |
| Tomato paste | 2 tbsp | Concentrated |
| Sea salt | 1½ tsp | Fine sea salt |
| Black pepper | ½ tsp | Freshly ground |
| Dried oregano | 1 tsp | Greek mountain oregano |
| Water | ½ cup | Warm water |
Why you’ll love this recipe
- Authentic Mediterranean Taste: Combines classic Greek ingredients like olive oil, ripe tomatoes, garlic, and oregano for genuine flavor.
- Incredibly Moist Fish: Baking the white fish nestled in a rich vegetable sauce prevents it from drying out in the oven.
- Quick & Healthy: Packed with lean protein, healthy fats, and antioxidants, ready in under 45 minutes.
Success guaranteed: Follow our precise temperature guidelines and vegetable layering technique for perfectly flaky fish every single time.
Recipe overview
Prep: 15 min | Cooking: 25 min | Difficulty: Easy | Servings: 4 | Type: Main Dish | Origin: Greece
Detailed instructions
Overall progress: 0% completed
Phase 1: Oven Preheating and Vegetable Prep – 5 min
Appliances: Oven
1. Preheat your oven to 400 °F (200 °C). Wash and peel the yellow onions, then slice them thinly into half-moons. Peel and mince the garlic cloves. Dice the ripe tomatoes into small cubes, or grate them on a box grater for a smoother sauce consistency.
CP: Oven reaches 400 °F, onions are evenly sliced.
Before moving to the next step:
Ensure your baking dish is clean and ready to accommodate the vegetable base.
Phase 2: Preparing the Tomato and Onion Sauce Base – 10 min
Appliances: Stovetop, Skillet
2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 5 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced tomatoes, tomato paste, dried oregano, ½ teaspoon of sea salt, ¼ teaspoon of black pepper, and ½ cup of warm water. Simmer the sauce for 4 minutes until slightly thickened, then remove from heat.
CP: Onions are soft and translucent, sauce is aromatic and slightly thickened.
Before moving to the next step:
Check that the sauce is well combined and not overly watery before transferring.
Phase 3: Assembling the Baking Dish – 5 min
Appliances: Baking dish
3. Lightly oil a 9×13-inch baking dish with 1 tablespoon of extra virgin olive oil. Pour half of the prepared tomato and onion sauce into the bottom of the dish, spreading it into an even layer. Pat the 1.5 lb white fish fillets dry with paper towels and season both sides with the remaining 1 teaspoon of sea salt and ¼ teaspoon of black pepper. Arrange the fish fillets in a single layer over the sauce.
CP: Fish fillets are seasoned and laid evenly over the sauce layer.
Before moving to the next step:
Ensure the fish is completely dry before seasoning to help spices adhere.
Phase 4: Topping and Finishing the Plaki – 5 min
Appliances: None
4. Spoon the remaining tomato and onion sauce evenly over the top of the fish fillets, covering them completely. Drizzle the remaining extra virgin olive oil and the 3 tablespoons of fresh lemon juice all over the top of the dish. Scatter the finely chopped fresh flat-leaf parsley across the surface.
CP: Fish is fully covered with sauce, oil, lemon juice, and herbs.
Before moving to the next step:
Check that lemon juice and olive oil are distributed evenly across the baking dish.
Phase 5: Oven Roasting – 20 min
Appliances: Oven
5. Place the baking dish into the preheated oven at 400 °F (200 °C). Bake uncovered for 20 minutes, or until the fish reaches an internal temperature of 140 °F (60 °C) and flakes easily with a fork, and the sauce is bubbling nicely around the edges.
CP: Fish reaches 140 °F internal temperature and flakes easily.
Before moving to the next step:
Allow the baked fish to rest briefly before serving to let the juices settle.
Phase 6: Resting and Plating – 5 min
Appliances: None
6. Remove the baking dish from the oven and let it rest for 3 to 5 minutes. Spoon portions of the baked fish onto plates, generously ladling the rich tomato, onion, and olive oil sauce over the top. Garnish with additional fresh parsley and lemon wedges if desired.
CP: Fish is successfully plated with ample sauce and garnish.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Baking dish | 9×13 inches | Large roasting pan | Overcrowding fillets |
| Skillet | 12-inch frying pan | Sauté pan | Spilling sauce ingredients |
| Chef’s knife | 8-inch blade | Santoku knife | Uneven vegetable cuts |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 4 servings |
|---|---|---|---|
| Energy | 97.1 kcal | 340.0 kcal | 1360.0 kcal |
| Fat | 4.7 g | 16.5 g | 66.0 g |
| of which saturates | 0.7 g | 2.5 g | 10.0 g |
| Carbohydrates | 4.1 g | 14.2 g | 56.8 g |
| of which sugars | 2.2 g | 7.8 g | 31.2 g |
| Protein | 9.1 g | 32.0 g | 128.0 g |
| Salt | 0.3 g | 1.1 g | 4.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use fresh, ripe plum or vine tomatoes for the best natural sweetness and acidity balance in the sauce.
- Tip 2: Grating the onions instead of slicing them creates a smoother, melt-in-your-mouth sauce texture traditional to Greek tavernas.
- Tip 3: Do not overbake the fish; pull it from the oven as soon as it hits 140 °F to maintain ultimate tenderness.
- Tip 4: Finish with an extra drizzle of unheated extra virgin olive oil right before serving for authentic Mediterranean aroma.
Scientific background
Baking fish embedded in a vegetable and tomato sauce utilizes moist heat transfer. The high water content in tomatoes and onions creates a humid microenvironment inside the baking dish, protecting delicate white fish muscle fibers from high dry oven heat. Meanwhile, olive oil acts as a hydrophobic barrier that seals in natural fish juices and fat-soluble aromatic compounds from garlic and oregano.
Fine Dining – Professional techniques
- Plate composition: Center a pristine white fish fillet over a glossy pool of rich tomato and onion braise.
- Texture contrasts: Contrast tender, flaky fish with the silky braised onion-tomato sauce and crisp fresh parsley garnish.
- Temperature contrast: Serve warm from the oven alongside chilled crisp white wine for an exquisite thermal interplay.
- Aromatic garnishes: Top with micro-planed lemon zest and delicate fronds of fresh dill or parsley.
Sensory radar
- Appearance: Vibrant ruby-red tomato sauce blanketed over snow-white flaky fish, dotted with green herbs.
- Aroma: Sweet caramelized onions, fragrant garlic, savory oregano, and bright fresh lemon.
- Taste: Sweet-tart tomato complexity, savory fish umami, and rich herbaceous olive oil finish.
- Texture: Incredibly moist, tender, and flaky fish enveloped in a luscious vegetable sauce.
Pairing
- BEER: Crisp European Pilsner or Light Lager
- WINE: Greek Assyrtiko or dry Sauvignon Blanc
- NON-ALCOHOLIC: Sparkling lemon-infused spring water with fresh mint
Various preparation methods
- Whole Fish Plaki: Use a whole sea bass or red snapper instead of fillets, scoring the flesh for even flavor penetration.
- Potato Plaki Variant: Add a layer of very thinly sliced Yukon Gold potatoes at the bottom of the baking dish for a heartier meal.
Allergens and dietary information
Contains: Fish • Gluten: Gluten-Free • Not suitable for: Fish allergy sufferers
Suitable for
Seafood lovers, Mediterranean diet followers, healthy dinner parties, pescatarian diets
Substitution guide
- White fish fillets: Can be replaced with halibut, snapper, or sea bass fillets.
FAQ
What kind of fish is best for Psari Plaki?
Firm white fish such as cod, sea bass, snapper, or halibut work wonderfully because they hold their shape and stay moist during baking.
Can I use frozen fish fillets?
Yes, but make sure to thaw them completely and pat them thoroughly dry with paper towels before seasoning and placing them in the baking dish.
Do I need to cover the baking dish with foil?
Baking uncovered allows excess moisture to evaporate and concentrates the tomato and onion sauce flavors while roasting the fish to perfection.
What should I serve alongside Psari Plaki?
Traditional accompaniments include warm crusty artisanal bread or steamed rice to soak up the delicious olive oil and tomato sauce.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale ingredients by 3x and use multiple large 9×13-inch baking dishes in a convection oven, rotating shelf positions halfway through cooking. • 20+ people: Prepare the tomato and onion sauce base in large stockpots ahead of time, assemble across multiple professional catering hotel pans, and bake in batches.
Sides and serving
- Crusty bread – Perfect for soaking up flavorful olive oil and tomato sauce (not included in the recipe)
- Steamed rice – Light side dish to balance rich Mediterranean flavors (not included in the recipe)
Serving: Serve warm in shallow bowls or plates, ensuring each portion gets a generous share of the fish, baked onions, and tomato sauce.
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Gently reheat covered in an oven at 325 °F (160 °C) for 10 minutes until warmed through.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Overbaking the fish – Leaving white fish in the oven too long dries out the delicate flesh; remove immediately at 140 °F.
- Skipping the sauce pre-simmer – Not cooking down onions and tomatoes beforehand leads to a watery, bland sauce.
- Using low-quality olive oil – Psari Plaki relies heavily on good extra virgin olive oil for its rich flavor profile.
- Not drying the fish fillets – Failing to pat fish dry before seasoning prevents spices from adhering properly.