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Psari Plaki en Papillote: Parchment-Baked Tomato Fish - Image 1

Psari Plaki en Papillote: Parchment-Baked Tomato Fish

European cuisineMediterranean cuisineGreek cuisine
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Psari Plaki en Papillote: Parchment-Baked Tomato Fish

Psari Plaki

  1. Grilled & Baked Fish Dishes

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
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

Fish

  • 21oz cod or sea bass fillets(about 5oz per person; skinless and pin-boned if possible)

Sauce & vegetables

  • 14oz tomatoes(ripe, chopped (or one 14 oz can, drained))
  • 1 pc onion(medium, thinly sliced)
  • 3 pcs garlic(cloves, minced)
  • 3oz black olives(pitted and halved)
  • 1 pc lemon slices(thinly sliced, plus extra for serving)

Seasoning & oil

  • 1 tsp oregano(dried oregano; or 1 tbsp fresh, chopped)
  • 3 tbsp olive oil(extra-virgin, divided (2 tbsp for sauce, 1 tbsp for drizzle))
  • 1 tsp salt(to taste; adjust before baking)
  • 1/2 tsp black pepper(freshly ground, to taste)

Instructions

Prepare

  1. Preheat 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.
  2. Pat the fillets dry with paper towel, then season both sides with a pinch of salt and some black pepper; set aside.
  3. In 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

  1. Place a generous spoonful of the tomato mixture in the center of each parchment square, making a small bed for the fish.
  2. Lay 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.
  3. Fold 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

  1. Place 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).
  2. Remove from the oven and let rest 1–2 minutes. Carefully open the parcels away from your face to release steam.
  3. Serve the fish and tomato sauce warm, either transferred to plates or presented in the opened parchment, garnished with extra oregano and lemon wedges.

Nutrition

Servings
4
Serving size (imperial)
7.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories350.5 kcal159.3 kcal1,402 kcal
Protein35.2 g16 g140.8 g
Fat18.5 g8.4 g74 g
Carbs12.1 g5.5 g48.4 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.

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