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GreekAuthentic Cuisine

Psari Plaki

Serves 4 to 6 Entree seafood, Fish

Psari Plaki

Psari Plaki hails from the sunlit shores of coastal Greece, where fresh fish is a staple and flavors are bold yet simple. Traditionally prepared for family dinners or casual gatherings, this dish captures the essence of the Mediterranean diet. It's a beloved recipe passed down through generations, with each cook adding their own touch of lemon or sprinkle of salt.

The taste is a symphony of sweet, roasted tomatoes and caramelized onions, enhanced by the rich, fruity olive oil that permeates the dish. The tender fish absorbs these flavors, while garlic and parsley bring a fragrant freshness. A squeeze of lemon before serving brightens the palate, making each bite a perfect balance of zest and savor.

Ingredients

  • 1 kgwhole sea bass or bream
  • 400 gtomatoes — grated
  • 2onions — sliced
  • 100 mlolive oil
  • 4 clovesgarlic
  • parsley — chopped
  • 1lemon
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning the fish: Rinse the 1 kg whole sea bass or bream under cold water, removing any scales or innards if necessary. Pat the fish dry with paper towels to ensure it sears properly. Season the inside and outside of the fish with fine sea salt and black pepper to taste, ensuring even coverage.
  2. Preheat your oven to 180°C (350°F). Slice the 2 onions into thin rings and finely chop the 4 cloves of garlic. In a large ovenproof dish, pour 100 ml of olive oil and spread the onion rings evenly across the base. Scatter the chopped garlic over the onions.
  3. Dice the 400 g of tomatoes into small cubes. Add the tomatoes to the dish, spreading them over the onions and garlic. Season this vegetable base with a pinch of salt and pepper, then mix gently to combine the flavors. The mixture should be fragrant, with the onions beginning to soften.
  4. Place the prepared fish on top of the vegetable mixture in the dish. Drizzle a little more olive oil over the fish to help it cook evenly and enhance the flavor. Cover the dish with foil to retain moisture during cooking.
  5. Transfer the dish to the preheated oven. Bake until the fish is just opaque and flakes easily with a fork, which should take about 25-30 minutes. The vegetables should be tender and melded together, with a rich aroma filling the kitchen.
  6. While the fish is baking, finely chop a handful of parsley and slice 1 lemon into wedges. Once the fish is done, remove the foil and sprinkle the parsley over the top for freshness and color.
  7. Squeeze lemon juice over the fish and vegetable mixture to taste. Check for seasoning, adding more salt and pepper if necessary. Serve immediately, ensuring each portion includes some of the flavorful vegetables and a wedge of lemon for additional zest.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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