Psari Plaki Fish Recipe

A plate of psari plaki
Lynn Livanos Athan
Ratings (24)
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
500 Calories
21g Fat
24g Carbs
52g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 500
% Daily Value*
Total Fat 21g 26%
Saturated Fat 3g 15%
Cholesterol 127mg 42%
Sodium 609mg 26%
Total Carbohydrate 24g 9%
Dietary Fiber 5g 18%
Protein 52g
Calcium 154mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The term plaki (plah-KEE) in Greek is used to describe a dish that is usually cooked with olive oil, tomatoes, and vegetables in the oven. For example, you can have beans “plaki” style (called Gigandes plaki) or, in this case, a baked fish plaki. (Fish in Greek is Psari, pronounced SAH-ree.)

The recipe works well with any firm white fish--cod, tilapia, halibut, haddock or whatever type you may have available. It also comes out best if you use panko breadcrumbs, which are white bread-based flaky breadcrumbs common in Asian cuisine but now widely popular in Western cooking. They have more body than the basic breadcrumbs and will create a crispier outcome. Alternatively, you can make your breadcrumbs by placing torn-up day-old bread in the food processor and processing until small crumbs form (before it becomes powder). 

This is an easy dish to assemble and results in a flavorful but light and healthy meal. It is delicious at room temperature or even cold. Serve with some feta cheese and crusty bread on the side.


  • 1/2 cup olive oil
  • 2 large onions (thinly sliced)
  • 1 cup celery (diced)
  • 2 to 3 garlic cloves (minced)
  • 5 plum tomatoes (seeded and diced)
  • 1 cup fresh parsley (chopped)
  • 3 lbs. firm white fish fillets (such as cod, halibut, tilapia)
  • Dash salt
  • Dash freshly ground black pepper
  • 2 tsp. dried oregano
  • 2 lemons (thinly sliced)
  • 3 tbsp lemon juice (freshly squeezed)
  • 1/2 cup dry white wine
  • 1/4 cup breadcrumbs (panko works well)

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Heat the olive oil in a skillet over medium-high heat and saute the onions and the celery until tender, about 5 minutes. Add the garlic and saute until fragrant, about a minute.

  3. Add the diced tomatoes and parsley to the pan and saute until most of the liquid is absorbed. Remove from heat and set aside.

  4. Place the fish fillets in a non-reactive baking pan or ceramic baker. Season them with salt and pepper and sprinkle with oregano on both sides.

  5. Top the fish fillets with the onion/celery/tomato mixture and cover each with two or three thin slices of lemon.

  6. In a small bowl, combine the lemon juice and the wine and pour over the fillets and into the pan.

  7. Top each of the fillets with a sprinkling of breadcrumbs and add remaining crumbs to the liquid in the pan.

  8. Bake the fillets uncovered for 30 to 40 minutes or until the fish flakes easily with a fork.