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Psari Plaki with Chickpeas

Mediterranean cuisineGreek cuisine
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Psari Plaki with Chickpeas

Psari Plaki

  1. Legume & Bean Dishes

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
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 21oz firm white fish (cod or hake)(skinless, boneless fillets, about 5oz each)
  • 14oz tomatoes(ripe tomatoes, roughly chopped or use canned chopped tomatoes)
  • 1 pc onion(large, thinly sliced)
  • 3 pcs garlic(cloves, minced)
  • 8oz chickpeas(canned, drained and rinsed (drained weight))
  • 5oz spinach(fresh, tough stems removed)
  • 4 tbsp olive oil(extra-virgin)
  • 2 tbsp dill(fresh, chopped)
  • 1 pc lemon(optional, cut into wedges for serving)
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Instructions

Prep

  1. Preheat oven to 190°C (375°F). Pat fish fillets dry and season both sides with salt and pepper.
  2. Heat 2 tbsp olive oil in a skillet over medium heat. Sauté sliced onion until soft and translucent, about 6–8 minutes.
  3. Add minced garlic and cook 1 minute more, then stir in chopped tomatoes and simmer 5 minutes to meld flavors.
  4. Stir in drained chickpeas and spinach, cook until spinach wilts, then remove from heat and check seasoning.

Assemble & Bake

  1. Transfer tomato-chickpea mixture to a shallow ovenproof baking dish and spread into an even layer.
  2. Nestle seasoned fish fillets into the sauce, drizzle remaining 2 tbsp olive oil over the top, and sprinkle chopped dill.
  3. Cover loosely with foil and bake 12 minutes, then remove foil and bake another 8–10 minutes until fish is opaque and flakes easily.

Finish

  1. Taste and adjust salt and pepper, squeeze lemon over the fish if using, and let rest 2 minutes before serving.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450 kcal180 kcal1,800 kcal
Protein40 g16 g160 g
Fat20 g8 g80 g
Carbs30 g12 g120 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.

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