Greek Cuisine

Greek Fish With Onions And Tomatoes Recipe – Greek Special

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Greek Fish With Onions And Tomatoes Recipe – Greek Special

 
This Greek fish dish, called psari plaki, offers a delightful twist to your dinner with its simplicity and delicious flavors. White fish fillets are baked with tomatoes, onions, and aromatic spices like oregano and cumin, resulting in a flavorful sauce. Ideal for a quick weeknight meal, serve this dish with crusty bread or alongside rice or your preferred grain.
  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min

Greek Fish with Onions and Tomatoes Ingredients :

  • 2 tablespoons of Extra virgin olive oil
  • 1 large yellow onion, halved and thinly sliced (in half-moons)
  • 2 large garlic cloves, minced
  • 1 (28-ounce) can of whole peeled tomatoes (preferably San Marzano)
  • 2 teaspoons of dried oregano
  • Black pepper
  • 2 pounds of white fish fillet, such as halibut or cod
  • Kosher salt and black pepper
  • ½ teaspoon of dried oregano
  • 1 teaspoon of sweet paprika
  • ½ teaspoon of ground cumin
  • 2 lemons, divided
  • ¼ cup of fresh parsley, chopped

How To Make Greek Fish with Onions and Tomatoes

1

Preheat the oven to 400°F and position a rack in the middle.

2

Prepare the sauce: In a large oven-safe pan or skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Add the thinly sliced onions, season with a generous pinch of kosher salt, and cook, stirring frequently, until softened and lightly golden (about 7 minutes). Add the minced garlic and cook briefly until fragrant. Pour in the canned tomatoes with their juices, breaking them up with a wooden spoon. Season with additional salt, dried oregano, and a generous amount of black pepper. Bring the sauce to a boil, then reduce the heat and let it simmer for 10 to 15 minutes.

3

Season the fish: Pat the fish fillets dry and season both sides with kosher salt, dried oregano, sweet paprika, and ground cumin. Squeeze the juice of one lemon over the seasoned fish.

4

Combine the sauce and fish: Once the sauce has simmered, nestle the seasoned fish fillets into the sauce, spooning some of the sauce over the top of each fillet.

5

Bake: Transfer the pan to the center rack of the preheated oven and bake until the fish turns opaque and flakes easily with a fork (about 15 to 25 minutes, depending on the thickness of the fish and your oven).

6

Serve: Slice the remaining lemon into wedges. Sprinkle the baked fish with freshly chopped parsley and serve immediately with lemon wedges on the side.

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