PSARI PLAKI

Psari plaki is a classic Greek baked fish dish where white fish fillets (like cod, haddock or sea bass) are roasted in a rich, tangy tomato based sauce with plenty of olive oil, onions, garlic, parsley and often oregano and lemon. Hailing from Australia I have gone with local barramundi, but feel free use any white fish you love and that’s readily available. The sauce is poured over the fish and everything is baked until the flavours meld and the top is slightly caramelised.

While variants exist across coastal regions of Greece, it’s especially associated with the islands and the Aegean and Ionian littorals where fresh fish is abundant, though inland homes make it too using preserved fish or white fish from markets. It’s typically enjoyed family style straight from the baking dish, served with crusty bread to mop up the saucy juices, a simple salad, and sometimes skordalia or roasted potatoes, often as a relaxed Sunday lunch or at seaside tavernas with a glass of chilled white wine or ouzo.

PSARI PLAKI

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PSARI PLAKI 〰️

(Greek Roasted Fish)

Time: 50 minutes

Serves: 4

1 brown onion, diced

2 garlic cloves, finely sliced

2 tbl sp dried oregano

1 tbl sp gr coriander

1 tbl sp gr cumin

1 tbl sp paprika

2 can whole tomatoes (800gm)

1 fillet barramundi, cut into four pieces

Parsley Salsa

1 cup parsley leaves

2 tbl sp capers, roughLY chopped

1 lemon, zest & juice

Sea salt, to taste

EVOO

Preheat oven to 180 degrees Celsius

Begin by sweating you onion in oil in a pan on medium heat. Sweat with pinch of salt for 7 minutes, before adding garlic and sweating for another minute. Stir in your spices and bring all together for a minute. Add your cans of tomato and using a back of spoon, crush your whole tomatoes until everything broken. Reduce for 10 minutes and season to taste.

In baking tray pour in your tomato sauce. Nestle your barramundi pieces into the sauce, allowing the top to peak through. Cook for 20 minutes for thin barramundi, but for thicker pieces cook and monitor until cooked through.

Fo salsa add ingredients to a bowl and then cover with EVOO. Season with salt to taste and make sure you have an oily drippy vibrant green sauce.