I have a great fish recipe called Psari Plaki, meaning roasted fish… Greek style! Treat your mom with succulent, flaky, buttery fish drenched in the most delicious sauce, baked with Mediterranean flavors. When it comes out of the oven, all you need to do is drizzle some more olive oil, throw on some fresh parsley, sprinkle some feta, give her a side of some great crusty bread and you are all set… almost. Wait! You need to pour that favorite wine of hers! And there you go… Perfection!! Are you looking for something different this Mother’s day? Way different. Something that happens on the other end of the Mediterranean. Try creating my easy and fresh, yet delicate fish dish with all the goodness of Greek flavors. It has simple ingredients yet it turns into one delectable and interesting meal.
What is Psari Plaki?
🐟 + 🍅 + 🧅= 🥘 = 😊 Yes psari plaki happens with the above equation. Psari (SAH-ree ) is the Greek word for fish and Plaki is a cooking technique. The term Plaki (plah-KEE) refers to baking in the oven with plenty of oil along with veggies and herbs. For example, another popular dish is Gigantes Plaki, which is simply beans baked with tomatoes and veggies. Psari plaki is fish that is layered or covered with plenty of veggies and olive oil. In Greece you find that tables are ruled by seafood, as there is an abundance all throughout the year. You get to enjoy it in different styles. Bake, grill, roast or stove top. The recipes are passed from one generation to the next and are held close to their hearts. This classic baked fish dish, with onions and tomato sauce, has seen as many versions as there are cooks in Greece. Everybody has their own little tricks or tips. Some like to cook it with whole fish, some like filets. Some like a very basic sauce, some like to spruce up the sauce with more veggies like potatoes and carrots, or any other veggies their heart desires. Some like to make a sauce to pour over the fish and some layer the fish with tomatoes and other veggies slices. Some use basic herbs and some add bunches more… Whatever you do, it always comes out of the oven looking absolutely delicious.
What fish to use for Psari plaki?
When I’m making this Greek-style dish, I look for any firm white fish. That means fish like cod, halibut, haddock, grouper, mahi mahi, or tilapia. Even sea bass or swordfish can work great. And you know what? Sometimes I even use salmon, it adds a delicious twist! The key is choosing a fish that can soak up all that yummy tomato sauce.
Ingredients Needed
For the fish
Fish – Today I am using fresh cod filet. Seasoning – Salt, pepper, lemon juice and oregano.
For the sauce
Olive oil – Plenty… It’s Mediterranean 🙂 Onion – Sliced. Tomatoes – I am using canned crushed tomatoes. You can use finely diced and quickly blend them. Garlic Herbs & spices – Oregano, red chili flakes, salt and pepper. White wine (optional) Sugar – Just a little to cut the tang of the tomatoes. (optional) Parsley Kalamata olives – You can use black or green olives in their absence.
Psari Plaki Recipe
This is pretty straightforward and simple in essence… First, I season the filets with some salt, pepper, oregano, and a squeeze of lemon juice. Then, I let them sit aside while I get everything else ready. Sometimes I’ll even marinate them in the fridge for about 30 minutes for extra flavor. Next, I heat up some olive oil in a pan and sauté the onions until they’re nice and soft, which usually takes about 10 minutes. Then, I add in the garlic and cook it for a couple more minutes until it’s fragrant. Once that’s done, I toss in the tomatoes, along with all the herbs and spices mentioned, and some fresh parsley (some day’s I might add a bit of sugar too if tomatoes are too tangy). Then, I let it all simmer together for about 5 minutes to let the flavors mingle and develop. Then I stir in wine and cook for 15 minutes till the sauce thickens up a bit. If I’m using an oven-safe casserole dish, I simply place my seasoned fish filets right into the sauce, making sure to spoon plenty of sauce over them for maximum flavor. If I’m using a separate baking dish, I start by spreading half of the sauce on the bottom. Then, I place the fish filets on top of the sauce and layer the remaining sauce over them. This way, the fish gets coated with that delicious sauce from all sides as it bakes. Once I’ve added the olives, I pop the dish into my preheated oven, on the middle rack, set to 375°F, and let it cook for about 35-40 minutes, or until the fish is nice and flaky. In the last few minutes of cooking, I sometimes switch to broil to add a bit more color to the fish When it’s done, I take it out of the oven and let it sit for a few minutes to cool slightly. Then, I garnish it with more fresh parsley, some lemon slices, and a drizzle of extra virgin olive oil for that perfect finishing touch.
Serving Suggestions
Some great variations
Whatever way you make it (I am sure this is going to be your regular to treat yourself), it’s going to turn out awesome. It has that Mediterranean heart and soul. Try different variations and versions. Warm summer nights are coming your way, and I have given you a perfect light, healthy, fresh yet comfort foody kinda dish. My version of delicious Psari Plaki… Embrace it and make it yours!!
Psari Plaki, on our Gypsy Plate… enjoy!
Happy Mother’s Day from me and Noah!
Try these other great fish recipes!Mediterranean Fish with TapenadeSalmon with Mango SalsaBahamian Boiled FishMaple Pecan SalmonFish en PapilloteFinnish Salmon SoupSalmon PattiesFried CatfishCioppino
