Name: Psari Plaki (Greek Baked Fish with Tomatoes and Herbs)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 800 g white fish fillets; 4 tomatoes, chopped; 1 large onion, sliced; 3 garlic cloves, minced; 5 tbsp olive oil; 2 tbsp parsley, chopped; 1 tbsp dill; 3 tbsp lemon juice; 1½ tsp salt

I make this Psari Plaki (Greek Baked Fish with Tomatoes and Herbs) when I want a fresh, simple, and comforting Mediterranean meal that still feels special. The white fish turns tender in the oven while the tomatoes, onion, lemon juice, olive oil, and herbs create a light and fragrant sauce that tastes wonderfully rustic and homemade.

Why You’ll Love This Recipe

I love this recipe because it is easy to prepare and filled with clean, bright flavors. I only need a few wholesome ingredients to create a dish that feels both nourishing and elegant. I also like how the tomatoes and onions soften as they bake, giving the fish extra moisture and a delicious natural sweetness. This is the kind of recipe I turn to when I want something healthy, satisfying, and full of Mediterranean character.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

800 g white fish fillets

4 tomatoes, chopped

1 large onion, sliced

3 garlic cloves, minced

5 tbsp olive oil

2 tbsp parsley, chopped

1 tbsp dill

3 tbsp lemon juice

1½ tsp salt

Directions

I start by preheating the oven to 180°C (355°F) so the dish bakes evenly from the beginning.

I arrange the sliced onions and chopped tomatoes in an even layer in a baking dish. This creates a flavorful bed for the fish and helps keep it moist while baking.

Then I place the white fish fillets over the vegetables, then I sprinkle the minced garlic, parsley, and dill on top. After that, I drizzle the olive oil and lemon juice evenly across the dish and season everything with salt.

I cover the baking dish loosely with aluminum foil and bake it for 40 minutes, until the fish is tender and cooked through. When it is ready, I serve it warm with crusty bread or roasted potatoes for a complete and comforting meal.

Servings and timing

I get 4 servings from this recipe, which makes it a great choice for a family meal or a small dinner gathering.

I need about 10 minutes of prep time and 40 minutes of cooking time, so the total time comes to 50 minutes. Each serving contains about 320 kcal.

Variations

I sometimes swap the white fish fillets for cod, haddock, halibut, or another mild firm fish depending on what I have available. Each option works well with the tomato and herb mixture.

I also like to add a few slices of lemon on top before baking for extra citrus flavor. When I want a richer vegetable base, I include bell peppers or thinly sliced zucchini with the onions and tomatoes.

For a more intense herbal taste, I increase the parsley and dill slightly or add a little oregano. If I want a heartier version, I serve the fish over roasted potatoes or rice so the juices can soak in beautifully.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. Because fish is delicate, I try to reheat it gently so it stays moist and tender.

I usually reheat it in the oven at a low temperature, covered loosely with foil, until warmed through. I can also use the microwave in short intervals, but I prefer the oven because it helps preserve the texture better. If the dish seems a little dry after chilling, I add a small drizzle of olive oil or a spoonful of the tomato juices before reheating.

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FAQs

What type of fish works best for Psari Plaki?

I like using mild white fish fillets such as cod, haddock, halibut, or sea bass. I look for fish that is firm enough to hold its shape while baking but still tender when cooked.

Can I make this dish ahead of time?

I can prepare the vegetables and assemble the dish a few hours in advance, then keep it refrigerated until I am ready to bake. I prefer baking it fresh for the best texture and flavor.

How do I know when the fish is fully cooked?

I check the fish by seeing whether it flakes easily with a fork and looks opaque throughout. I make sure not to overbake it, because that can dry it out.

Can I use dried herbs instead of fresh herbs?

I can use dried herbs if needed, though I find fresh parsley and dill give the dish a brighter and more authentic flavor. If I use dried herbs, I reduce the amount since dried herbs are more concentrated.

What should I serve with Psari Plaki?

I like serving it with crusty bread, roasted potatoes, rice, or a simple green salad. These sides pair nicely with the light tomato, lemon, and olive oil sauce.

Conclusion

I love how this Psari Plaki brings together simple ingredients in such a fresh and flavorful way. The fish bakes gently over tomatoes and onions, soaking up all the lemony, herby goodness in the dish. It is a beautiful recipe for anyone who enjoys light Mediterranean cooking, and I find it easy enough for a weeknight while still feeling worthy of sharing at the table.

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