Psari Plaki en Papillote: Parchment-Baked Tomato Fish
Psari Plaki en Papillote: Parchment-Baked Tomato Fish
Classic DishPsari Plaki
Prep: 10 min • Cook: 25 min. Cod or sea bass fillets are baked en papillote with a bright tomato-onion sauce, garlic, black olives, lemon and oregano so the fish steams in its own fragrant juices, producing a light, fragrant Greek-style bake perfect for weeknights or a simple dinner party.
- Preparation time
- 10 min
- Cooking time
- 25 min
- Total time
- 35 min
- Servings
- 4
Instructions
Prepare
- 1Preheat the oven to 200°C (400°F) and set a rack in the middle. Tear or cut four large parchment squares, about 30 x 30 cm each.
- 2Pat the fillets dry with paper towel, then season both sides with a pinch of salt and some black pepper; set aside.
- 3In a medium bowl combine chopped tomatoes, sliced onion, minced garlic, halved olives, oregano, 2 tbsp olive oil and a pinch of salt; stir to combine.
Assemble
- 1Place a generous spoonful of the tomato mixture in the center of each parchment square, making a small bed for the fish.
- 2Lay a fillet on top of each tomato bed, spoon remaining tomato mixture over the fish, drizzle with the remaining 1 tbsp olive oil and top with 2–3 lemon slices.
- 3Fold the parchment over the fish and crimp the edges tightly to form a sealed parcel (en papillote), leaving a little space inside for steam to circulate.
Bake & finish
- 1Place the parcels on a baking sheet and bake for 20–25 minutes until the fish is opaque and flakes easily with a fork (about 25 minutes for 5oz fillets).
- 2Remove from the oven and let rest 1–2 minutes. Carefully open the parcels away from your face to release steam.
- 3Serve the fish and tomato sauce warm, either transferred to plates or presented in the opened parchment, garnished with extra oregano and lemon wedges.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 35 g
- Fat
- 19 g
- Carbs
- 12 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 35 g |
| Fat | 19 g |
| Carbs | 12 g |
Tips
- Pat fillets dry and pre-slice lemons and onions for quicker assembly and cleaner parchment parcels.
- Bake until just opaque; the sealed parcel steams the fish, so avoid overbaking to keep it moist.
- Serve directly from opened parchment on rustic plates and garnish with extra oregano and lemon wedges.
