Mediterranean Psari Plaki (Oven-Baked Fish with Tomatoes & Onions)

Greek Fish with tomatoes, onions, and olives

Make-Ahead Hosting Tip: Create a Beautiful Mediterranean Table with a Refreshing Citrus Drink

Serve Psari Plaki family-style in the center of the table with plenty of crusty bread to soak up the tomato-olive oil sauce. Pair it with a simple, refreshing non-alcoholic drink like sparkling water with lemon slices, fresh mint, and a splash of pomegranate or orange juice. Serve it in glass carafes or stemless glasses for an elevated feel. It keeps the meal light, refreshing, and perfect for long, relaxed conversations around the table — the essence of Greek filoxenia.

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Psari Plaki is a classic Greek oven-baked fish dish made with tender white fish nestled in a light tomato and onion sauce infused with olive oil, garlic, and oregano. It’s simple, nourishing, and full of Mediterranean flavor, making it perfect for an easy weeknight dinner or a relaxed family meal. Serve it with crusty bread to soak up every bit of the sauce and enjoy a timeless Greek favorite that feels both comforting and elegant.

Ingredients

4 firm white fish fillets (cod, snapper, or sea bass)
2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
14 ounces diced tomatoes
2 tablespoons tomato paste
1/2 cup water or fish stock
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
1 lemon, sliced
Fresh parsley, finely chopped

Instructions

Preheat the oven to 400°F (200°C). Heat the olive oil in a large skillet or oven-safe pan over medium heat. Add the onions and cook until soft and lightly golden. Stir in the garlic and cook until fragrant. Add the diced tomatoes, tomato paste, water or stock, oregano, thyme, salt, and pepper. Simmer for 8 to 10 minutes until the sauce thickens slightly. Nestle the fish fillets into the sauce and spoon some of the tomatoes over the top. Arrange the lemon slices around the fish. Transfer the pan to the oven and bake for 25 to 30 minutes, or until the fish is cooked through and flakes easily. Garnish with fresh parsley and serve warm with bread or a simple rice pilaf.

Notes

Use any firm white fish you like. Fresh tomatoes can be used instead of canned when in season. This dish tastes even better the next day as the flavors settle.