Greek-Style Baked Cod Plaki (Psari Plaki)
Ingredients
- The Fish: 1.5 lbs (approx. 700g) cod fillets or loins (skinless)
- The Vegetables & Aromatics:
- 1/3 cup extra virgin olive oil
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 stalk celery, finely sliced
- 1 medium carrot, peeled and thinly sliced (optional, adds natural sweetness)
- The Sauce:
- 1 can (14–15 oz) crushed or diced tomatoes
- 2 tbsp tomato paste
- 1/2 cup dry white wine
- 1 tsp dried oregano
- 1 tsp honey or a pinch of sugar (to balance acidity)
- Salt and freshly ground black pepper to taste
- The Finish & Garnish:
- 1/2 cup fresh flat-leaf parsley, chopped
- 1 lemon (half juiced for the fish, the other half sliced into rounds)
- 1/3 cup pitted Kalamata olives (optional)
Instructions
- Prep the Oven and Fish: Preheat your oven to 375°F (190°C). Rinse the cod fillets, pat them completely dry with paper towels, and place them on a plate. Lightly squeeze fresh lemon juice over the fish and season with salt, pepper, and a pinch of dried oregano. Set aside.
- Sauté the Aromatics: Heat 2 tablespoons of the extra virgin olive oil in a large skillet over medium heat. Add the sliced onions, celery, and carrots. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables are soft and the onions are translucent and lightly golden. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Build the Tomato Sauce: Pour the white wine into the skillet to deglaze the pan, scraping up any browned bits, and let it simmer for 2 minutes. Stir in the crushed tomatoes, tomato paste, dried oregano, honey, salt, and pepper. Reduce the heat and let the sauce simmer gently for 8 to 10 minutes until it thickens slightly. Remove from heat and stir in half of the fresh parsley.
- Assemble the Baking Dish: Pour about half of the vegetable-tomato sauce into the bottom of a 9x13-inch baking dish. Nestle the seasoned cod fillets directly into the sauce. Spoon the remaining tomato mixture evenly over and around the fish so it is well coated. Scatter Kalamata olives across the top (if using) and arrange the fresh lemon slices over the cod. Drizzle the remaining extra virgin olive oil over everything.
- Bake: Bake uncovered in the preheated oven for 20 to 25 minutes (depending on the thickness of your cod cuts). The fish is done when it is opaque throughout and flakes easily with a fork.
- Serve: Remove from the oven and let rest for 5 minutes. Scatter the remaining fresh parsley over the top and serve warm.
Serving Suggestion: Psari Plaki is traditionally served alongside a rustic loaf of crusty bread or a warm bed of white rice to soak up the rich olive oil and tomato juices.