White fish baked with potatoes, tomatoes, and a bright ginger-lemon olive oil, a coastal Greek plaki with a twist.
Psari plaki is a traditional Greek baked fish dish, where fish is slow-roasted with potatoes, tomatoes, onion, and olive oil until everything melds into a rustic, homey one-pan meal. This version adds fresh grated ginger to the olive oil base alongside the traditional lemon, an unconventional but pleasant addition found in some contemporary Greek coastal restaurants looking to brighten the dish with a bit more zing. The technique for a proper plaki-style bake is layering: potatoes go down first since they take longest to cook, tomatoes and onions build a rustic sauce around them, and the fish is added partway through so it doesn't overcook while the vegetables finish softening. A generous amount of olive oil poured over everything before baking is essential -- Greek baked fish dishes are traditionally quite oil-forward, which is part of what makes them so satisfying. Served straight from the baking dish with crusty bread, this dish reflects the simple, ingredient-driven cooking found in Greek coastal villages, where fresh fish and a well-stocked olive oil jug can turn humble vegetables into a full meal.
Serves 4
Whisk olive oil with grated ginger, lemon zest, lemon juice, garlic, salt, and oregano.
Preheat oven to 190C/375F. Arrange sliced potatoes in a baking dish and drizzle with half the ginger-lemon oil.
Bake potatoes 25 minutes until nearly tender.
Remove from oven, nestle fish fillets among the potatoes, and top with sliced onion and tomatoes.
Drizzle remaining ginger-lemon oil over everything. Bake 20-25 more minutes until the fish flakes easily and potatoes are fully tender.
Scatter with fresh parsley and serve straight from the baking dish with crusty bread.
Slice the potatoes thin and pre-bake them before adding the fish, since potatoes take much longer to cook than fish and would otherwise be undercooked.
Don't skimp on the olive oil -- Greek plaki-style dishes are traditionally generous with it, and it's essential to the dish's richness.
Grate the ginger finely so it disperses evenly through the oil rather than sitting in noticeable chunks.
Skip the ginger for a completely traditional psari plaki flavor profile.
Use shrimp instead of fish fillets, adding them only in the last 8-10 minutes of baking.
Add sliced bell peppers along with the tomatoes and onion for more vegetables.
Refrigerate up to 2 days. Reheat gently in a low oven to avoid overcooking the fish further; the potatoes and tomatoes hold up well to reheating.
Psari plaki is a traditional Greek fish preparation found across coastal regions, part of the broader 'plaki' style of slow-baking fish or beans in a tomato and olive oil sauce, a cooking method used across Greek home kitchens for generations.
Yes, any firm white fish works well -- cod, halibut, snapper, or sea bass are all good choices for this style of baking.
Potatoes take much longer to cook than fish, which is why they're pre-baked first -- if they're still firm, give them more time before adding the fish, or slice them thinner next time.
It's not recommended, since fish cooks quickly and would be overdone by the time raw potatoes finish -- pre-baking ensures both components finish at the same time.
Per serving (380g / 13.4 oz) · 4 servings total
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