Psari Plaki (Greek Baked Fish with Tomatoes and Olive Oil)

Ingredients

• •700 g thick white fish fillets (cod, halibut, or haddock)
• •1 large yellow onion, thinly sliced into rings
• •4 garlic cloves, thinly sliced
• •3 medium / 1½ cups ripe tomatoes, sliced, or canned diced tomatoes, drained
• •⅓ cup extra-virgin olive oil
• •¼ cup dry white wine or extra lemon juice
• •3 tbsp fresh lemon juice
• •1 tsp dried oregano
• •to taste salt and black pepper
• •¼ cup fresh parsley, chopped
• •⅓ cup Kalamata olives (optional)

Directions

1. 1Preheat oven to 400 °F (200 °C) and lightly oil a baking dish large enough to hold the fish in a single layer.
2. 2Scatter sliced onion and garlic across the bottom of the dish.
3. 3Lay fish fillets on top of the onions and season generously with salt, pepper, and oregano.
4. 4Arrange tomato slices or scatter diced tomatoes over and around the fish.
5. 5Add olives if using, then drizzle olive oil, white wine, and lemon juice evenly over everything.
6. 6Bake uncovered for 25–30 minutes until fish flakes easily with a fork and the sauce is bubbling.
7. 7Scatter fresh parsley over top and serve directly from the dish with crusty bread or rice.

💡 Kalamata olives are sold in jars at most Canadian grocery stores near the pickles. Any firm white fish works — frozen cod thawed overnight in the fridge is excellent and economical.

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