Psari Plaki with Chickpeas
Psari Plaki with Chickpeas
Classic DishPsari Plaki
Prep: 15 min • Cook: 25 min. White fish fillets baked in a rich tomato-and-onion sauce with chickpeas and wilted greens, brightened by dill and generous olive oil for a hearty, coastal Greek-style one-dish meal.
- Preparation time
- 15 min
- Cooking time
- 25 min
- Total time
- 40 min
- Servings
- 4
Instructions
Prep
- 1Preheat oven to 190°C (375°F). Pat fish fillets dry and season both sides with salt and pepper.
- 2Heat 2 tbsp olive oil in a skillet over medium heat. Sauté sliced onion until soft and translucent, about 6–8 minutes.
- 3Add minced garlic and cook 1 minute more, then stir in chopped tomatoes and simmer 5 minutes to meld flavors.
- 4Stir in drained chickpeas and spinach, cook until spinach wilts, then remove from heat and check seasoning.
Assemble & Bake
- 1Transfer tomato-chickpea mixture to a shallow ovenproof baking dish and spread into an even layer.
- 2Nestle seasoned fish fillets into the sauce, drizzle remaining 2 tbsp olive oil over the top, and sprinkle chopped dill.
- 3Cover loosely with foil and bake 12 minutes, then remove foil and bake another 8–10 minutes until fish is opaque and flakes easily.
Finish
- 1Taste and adjust salt and pepper, squeeze lemon over the fish if using, and let rest 2 minutes before serving.
Nutrition Information
- Calories
- 450 kcal
- Protein
- 40 g
- Fat
- 20 g
- Carbs
- 30 g
| Nutrient | Per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 40 g |
| Fat | 20 g |
| Carbs | 30 g |
Tips
- Use firm, evenly sized fillets for consistent cooking and pat them dry to prevent a watery sauce.
- Cover dish with foil during the first bake to keep the fish moist, then uncover to lightly brown the sauce.
- Serve hot with crusty bread or boiled potatoes to soak up the tomato-chickpea sauce and fresh dill aroma.
