Greek Baked Fish (Psari Plaki Style)
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Greek Baked Fish (Psari Plaki Style)

Weekly

A flexible Greek fish method built on olive oil, onions, and either tomato or lemon, often with potatoes for a complete meal.

Prep: 20 mins
Cook: 30-40 mins
Serves: 4

1Ingredients

  • 1-2 lbs fish fillets or whole fish
  • About 1/2 onion per fillet, sliced
  • 2-3 tbsp EVGE extra virgin olive oil
  • Garlic (optional)
  • 1 bell pepper, sliced (optional)
  • 1 jalapeno, sliced (optional)
  • 2-3 potatoes, cut into small wedges (optional but traditional)
  • Salt and freshly ground pepper
  • Dried thyme and/or oregano
  • Optional: a pinch of turmeric
  • For tomato version: tomato paste or fresh/crushed tomatoes
  • For lemon version: lemon zest or lemon powder plus fresh lemon juice

2Instructions

This is one of the most traditional ways Greeks cook fish at home.

Simple ingredients — olive oil, onion, and either tomato or lemon — cooked together in one pan. Potatoes are often added so the dish becomes a complete meal, but it can also be made lighter and served with bread and a salad.

Like so many Greek dishes, this is not a strict recipe — it is a method you can use with many kinds of fish.

Season the Fish

If using frozen fillets, defrost them completely.

Season both sides with:

  • salt
  • pepper
  • thyme
  • turmeric, if using

For the tomato version, add a little red pepper powder if you like.

For the lemon version, add lemon zest or lemon powder and also some lemon juice directly to the fish before cooking.

Prepare the Potatoes

If using potatoes:

  1. Heat olive oil in a pan.
  2. Add the potatoes and saute until lightly browned.
  3. Remove and set aside.

Build the Onion Base

  1. In the same pan, add the onions and peppers, if using, with a pinch of salt.
  2. Saute slowly until soft and slightly sweet.
  3. Add garlic if using.

Tomato Version

  1. Add the tomato paste and saute briefly.
  2. Add fresh or canned tomato and a little water if needed.
  3. Simmer for about 10-15 minutes.

Assemble and Bake

  1. Place the fish in a baking dish.
  2. Top with the onion mixture.
  3. Add the potatoes, if using.
  4. Drizzle generously with olive oil.
  5. Bake at 375-400 F for about 20-30 minutes, depending on thickness.

The fish should be tender and just cooked through.

Lemon Version

For the lemon version, do not create a tomato-style sauce.

Instead:

  1. Season the fish with lemon as above.
  2. Top it with the sauteed onion mixture.
  3. Bake as is.
  4. Finish with more fresh lemon juice and, if you like, ladolemono.

Variation: With Okra

Fish can also be baked over classic Greek okra, creating a beautiful combination of seafood and ladera. Potatoes can be added here too.

Prepare the okra as in this bamies recipe, cook it on the stove until nearly done, then transfer it to a baking dish. Place the fish on top and bake until tender.

Serving

Serve with:

  • horta
  • bread
  • a simple salad

This is Greek fish cooking at its most practical: simple ingredients, plenty of olive oil, and no unnecessary complication.

3Tips & Notes

A Note on Olive Oil

For authentic results, use a high-quality extra virgin olive oil — and don't be shy with it. Greeks pour, not drizzle.

Shop EVGE Olive Oil

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