Greek Cuisine

Greek Fish With Onions And Tomatoes Recipe – Greek Special

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Greek Fish With Onions And Tomatoes Recipe – Greek Special

Greek Fish with Onions & Tomatoes (Psari Plaki) is a traditional Mediterranean-inspired dish where firm white fish fillets are baked in a savory tomato-onion sauce spiked with oregano, paprika, cumin, garlic, and olive oil. Finished with fresh lemon juice and parsley, this comforting one-pan entree infuses the fish with aromatic, vibrant flavors—perfect served over rice or crusty bread for a satisfying weeknight meal.
  • 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.

Recipe Notes:

Slice onions thinly and sauté in high-quality olive oil with a pinch of salt until softened and lightly golden—this builds a flavorful base.

Add garlic and break down canned whole tomatoes in the pan; season with dried oregano, cumin, paprika, and freshly ground black pepper. Simmer briefly to blend. 

Meanwhile, season white fish fillets (such as cod or halibut) with salt, pepper, dried oregano, paprika, cumin, and a squeeze of lemon juice. 

Nestle the fish gently into the sauce, spooning some over the top to coat. Bake in a preheated oven at around 400 °F until the fish is opaque and flakes easily (about 10–25 minutes).

Once baked, finish with another dash of fresh lemon juice and a sprinkle of fresh parsley for brightness.

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