Greek

Serving

Psari Plaki (Baked Fish with Tomatoes and Vegetables)

Name: Psari Plaki (Baked Fish with Tomatoes and Vegetables)
Total time: 55 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 white fish fillets (such as cod or snapper), about 6 oz each; 2 medium potatoes, thinly sliced; 1 onion, sliced; 2 large tomatoes, sliced; 3 cloves garlic, minced; 1/3 cup olive oil; 1/4 cup white wine; 1 tbsp tomato paste; 1 tsp dried oregano; 2 tbsp chopped fresh parsley; Salt and pepper to taste; 1 lemon, sliced

Whole fish fillets baked over a bed of tomatoes, onions, and potatoes in an herbed olive oil sauce until flaky and fragrant.

55 minutes

Serves 4

Dinner

19 min prep

30 min cook

Contains common allergens

Fish Seafood

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Preheat the oven to 375°F and lightly oil a large baking dish.
2
Layer the sliced potatoes and onion in the bottom of the dish, season with salt and pepper, drizzle with half the olive oil, and bake for 20 minutes.
3
Whisk together the remaining olive oil, white wine, tomato paste, garlic, and oregano.
4
Remove the dish from the oven, arrange the fish fillets on top of the partially cooked potatoes, and cover with the tomato slices.
5
Pour the tomato-wine mixture over the fish and vegetables, top with lemon slices, and season with salt and pepper.
6
Bake for another 20-25 minutes, until the fish flakes easily and the potatoes are tender, then garnish with parsley before serving.

Psari Plaki (Baked Fish with Tomatoes and Vegetables) — plated and served — Serving moment. How Psari Plaki (Baked Fish with Tomatoes and Vegetables) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

67/100

Works for many families

Allergen-friendly 80

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 82

Great leftovers 87

Pantry-friendly 37

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

270

Calories

3 g

Protein

23 g

Carbs

18 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Plaki refers to a Greek method of slow-baking fish or vegetables together in a tomato-and-olive-oil sauce, a technique that spread through Mediterranean trading ports and became a Lenten-season staple since it required no meat or dairy. Coastal families historically used whatever whitefish came in that day, layering it over potatoes to stretch a modest catch into a full meal.

Listahan note

This version pre-bakes the potatoes and onions before adding the fish, so the vegetables are fully tender by the time the fish is done rather than underbaked and starchy.

Technique cues

Par-baking the potato and onion layer before the fish goes in matters because fish cooks much faster than raw potato slices; without the head start you end up with tough fish and crunchy potatoes.
Whisking the tomato paste into the olive oil and wine before pouring it over the fish creates a thin sauce that clings and reduces in the oven rather than pooling thin and watery.
Choosing a firm white fish like cod or snapper matters here because the fillets need to hold together through a second, longer bake; a delicate fish like sole would fall apart.

Kitchen flow

Parallel prep: Slice the potatoes and onion and get the first bake started, then use that 20 minutes to mix the tomato-wine sauce and prep the fish and garlic.
Make-ahead: The potato-onion base can be par-baked a few hours ahead and held at room temperature; add the fish and finish baking closer to serving time.
Leftover move: Flake leftover fish and potatoes into a warm salad with extra lemon juice and olive oil rather than reheating the fillets whole, which can dry them out.
Cleanup rhythm: Line the baking dish with a bit of extra oil before the first potato layer so the tomato sauce does not bake on and stick to the dish.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

white fish fillets (cod or snapper)

main protein

Purpose: firm flesh holds up to the second bake without disintegrating

Handling: pat dry before laying over the potatoes so the sauce does not turn watery

Adaptation: haddock or halibut work well, but avoid thin, flaky fillets like tilapia which can overcook and shred

potatoes

base layer and starch

Purpose: they soak up the tomato-wine juices and turn the dish into a full one-pan meal

Handling: slice thin and even so they finish par-baking uniformly

Adaptation: waxy potatoes like Yukon Gold hold their shape better than starchy russets, which can go mushy

tomato paste

sauce backbone

Purpose: concentrates tomato flavor quickly without adding excess liquid the way canned tomatoes would

Handling: whisk it into the wine and oil first so it dissolves smoothly rather than clumping

Adaptation: a tablespoon of sun-dried tomato paste adds a deeper, slightly sweeter note

white wine

sauce liquid and acid

Purpose: deglazes the pan flavor into the sauce and balances the richness of the olive oil

Handling: use a dry white you would actually drink, since its flavor concentrates as it reduces

Adaptation: replace with fish stock plus a splash of lemon juice for a non-alcoholic version

dried oregano

aromatic

Purpose: the classic herb in Greek fish preparations, pairing naturally with tomato and lemon

Handling: add it to the sauce mixture rather than directly on the fish so it distributes evenly

Adaptation: fresh thyme is a reasonable regional stand-in

Technique notes

Arrange the fish fillets in a single layer without overlapping so each piece gets even contact with the tomato sauce and cooks at the same rate.
The dish is done when the fish flakes easily with a fork at its thickest point, usually right around the 20-25 minute mark in the second bake, not before.
Resting the dish for five minutes after it comes out of the oven lets the sauce settle and thicken slightly before serving, rather than running thin on the plate.

Ingredient swaps

Dairy-free option: The recipe is naturally dairy-free; no adjustment needed.
Lower-sodium direction: Use low-sodium or no-salt-added canned tomato paste and season at the table instead of during cooking.
Weeknight shortcut: Use pre-sliced potatoes from the produce section and skip the par-bake, adding 10 extra minutes to the final bake to compensate.

Serve alongside

Horiatiki salata
Steamed wild greens (horta) with lemon
Crusty village bread
Rice pilaf
A crisp Greek white like Moschofilero
Sparkling water with lemon for a lighter pairing

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in an airtight container up to 2 days
Reheat gently in a 300F oven covered with foil to avoid drying the fish
Not recommended for freezing, since the potatoes turn grainy after thawing

Equipment

Large baking dish
Sharp knife for thin potato slices
Whisk for the sauce
Fish spatula for serving

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