Psari Plaki — Baked Sea Bass Fillets with Tomato & Onion

Name: Psari Plaki — Baked Sea Bass Fillets with Tomato & Onion
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1¼ lb Sea Bass Fillets, whole or in thick fillets; 3 onions, sliced thin; 5 cloves garlic, sliced; 4 Tomatoes, half sliced and half grated; 1 lemon, sliced thin; ⅓ cup olive oil; ½ cup dry white wine; Big handful parsley, chopped; 1 tsp dried oregano; 2 Potatoes, sliced thin; Salt and black pepper

The fish bakes on a bed of onions cooked long enough to taste sweet.

🍽️ Greek ⏱️ 20 min prep · 45 min cook 👥 Serves 2 📊 Home Cook

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Ingredients

1¼ lb Sea Bass Fillets, whole or in thick fillets
3 onions, sliced thin
5 cloves garlic, sliced
4 Tomatoes, half sliced and half grated
1 lemon, sliced thin
⅓ cup olive oil
½ cup dry white wine
Big handful parsley, chopped
1 tsp dried oregano
2 Potatoes, sliced thin
Salt and black pepper

Method

Cook the onions in the olive oil over medium-low with a good pinch of salt until completely soft and golden, 20 minutes. This slow start is the difference between plaki and fish with raw onion on it.
Add the garlic, grated Tomatoes, wine, and oregano and simmer 10 minutes until thickened. Season well.
Heat the oven to 375°F (190°C). Spread the onion mixture in a baking dish (with the Potatoes slices underneath), season the Sea Bass Fillets, and lay it on top.
Cover with the sliced Tomatoes and lemon, drizzle with more oil, and bake 20–25 minutes until the fish flakes at the thickest point and reaches 145°F (63°C).
Scatter the parsley, let it settle 5 minutes, and serve warm or at room temperature with the pan juices spooned over.

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