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Psari Plaki: Classic Tomato-Baked Sea Bass - Image 1

Psari Plaki: Classic Tomato-Baked Sea Bass

European cuisineMediterranean cuisineGreek cuisine
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Psari Plaki: Classic Tomato-Baked Sea Bass

Psari Plaki

  1. Grilled & Baked Fish Dishes

Prep: 15 min • Cook: 35 min. Sea bass fillets are nestled into a bright tomato and onion sauce scented with garlic, oregano and olive oil, then baked until just opaque and finished with a squeeze of lemon and a scatter of fresh parsley for a simple, classic Greek family-style main.

Preparation time
15 min
Cooking time
35 min
Total time
50 min
Servings
4
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

Fish

  • 4 pcs sea bass fillets(about 150–6oz each, skin on, pin bones removed)
  • 1 tsp salt(adjust to taste)
  • 1/2 tsp black pepper(freshly ground)

Tomato sauce

  • 21oz ripe tomatoes(peeled and coarsely chopped (or use canned plum tomatoes))
  • 1 pc onion(medium, thinly sliced)
  • 3 pcs garlic cloves(crushed or finely chopped)
  • 3 tbsp olive oil(extra-virgin)
  • 1 tsp oregano(dried oregano, or 1 tbsp fresh chopped)

Finishing

  • 1 tbsp lemon juice(freshly squeezed, plus lemon wedges to serve)
  • 1oz parsley(flat-leaf, chopped for garnish)

Instructions

Prepare the tomato sauce

  1. Preheat the oven to 200°C (390°F). Heat 2 tbsp olive oil in a wide, ovenproof skillet or a shallow baking dish over medium heat.
  2. Add the sliced onion and a pinch of salt, sauté until softened and translucent, about 6–8 minutes.
  3. Stir in the garlic and cook for 30–60 seconds until fragrant, then add the chopped tomatoes, dried oregano, remaining 1 tbsp olive oil, and simmer 6–8 minutes until sauce slightly thickens.
  4. Taste and season the sauce with salt and pepper; remove from heat while you prepare the fish.

Assemble and bake

  1. Pat the sea bass fillets dry and season lightly with salt and pepper on both sides.
  2. Spread the tomato-onion sauce in an even layer in the skillet or baking dish and place the sea bass fillets on top, spooning a little sauce over each fillet.
  3. Transfer to the preheated oven and bake for 18–22 minutes, until the fish is opaque and flakes easily with a fork; cooking time depends on fillet thickness.

Finish and serve

  1. Remove from the oven, drizzle lemon juice over the fillets and scatter chopped parsley across the dish.
  2. Serve hot with lemon wedges and crusty bread or boiled potatoes to soak up the tomato sauce.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories350 kcal140 kcal1,400 kcal
Protein40 g16 g160 g
Fat15 g6 g60 g
Carbs12 g4.8 g48 g

Tips

  • If using whole tomatoes, blanch and peel them first for a silkier sauce and cleaner texture.
  • Do not overbake the fillets; check for flaking after 18 minutes to keep the fish moist and tender.
  • Serve with rustic bread or simple boiled potatoes to soak up the flavorful tomato sauce.

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