Quick Weeknights · Greek
Psari Plaki
I roast these white fish fillets with tomatoes, onions, and herbs to create a simple, bright meal.
Why This Works
The onions act as a rack, protecting the delicate fish while infusing it with flavor from below.
The Upgrade
Add a handful of capers for a salty, vinegary contrast to the sweetness of the roasted tomatoes.
Chef's Secret
Michelin TechniqueMake sure the tomatoes are touching the bottom of the dish; as they roast, they create a natural sauce that is superior to any added liquid.
Ingredients
Total time including resting: 35 min
Directions
Arrange red onion slices in a baking dish to create a bed for the fish.
2 minPlace fish fillets on top of the onions.
1 minScatter tomatoes and garlic around the fish; drizzle generously with olive oil.
2 minSeason with oregano, salt, and pepper; place lemon slices on each fillet to steam-infuse.
2 minRoast at 375°F until the fish is opaque and flakes easily with a fork.
20 minSprinkle with fresh parsley immediately upon removal to release essential oils.
1 minServe with the pan juices pooled around the fish.
1 minWine Pairing
Moschofilero
White Wine
The BottleBoutari Moschofilero
This aromatic white wine captures the herb-driven nature of the roast. Its floral nose and citrusy acidity complement the bright, clean flavors of the white fish and fresh vegetables.
Nutrition per Serving
280
calories
32g
protein
8g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Lemon Potatoes
Chunks of potato tossed in oregano and lemon juice roast quickly and add a comforting starch.
Ingredients
Directions
Preheat your oven to 450°F.
Whisk the olive oil, lemon juice, garlic, oregano, salt, and pepper in a large mixing bowl.
Toss the potato cubes into the emulsion, ensuring each piece is thoroughly coated.
Spread the potatoes in a single layer on a parchment-lined sheet pan.
Roast for 20 minutes, turning once halfway through, until edges are deep golden brown and centers are tender.
Serve immediately while steaming, adjusted with an extra squeeze of fresh lemon if desired.
Side Dish
Sautéed Spinach with Garlic
Briefly wilted greens add color and a mild earthy element to complete the plate.
Ingredients
Directions
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the sliced garlic and red pepper flakes, sautéing for 30 seconds until fragrant and lightly golden.
Increase heat to high and add the spinach in two batches, tossing constantly with tongs to ensure even wilt.
Continue to cook for 60 to 90 seconds until the leaves are just collapsed but still vibrant green.
Immediately remove from heat and stir in the lemon juice and sea salt.
Transfer to a warm serving bowl and serve immediately to maintain texture.
Member Reviews
How did it turn out?
Rate this recipe
Tasty and easy. Mine wasn't as photogenic but the flavor was there.
Loved the short ingredient list. Everything was already in my pantry.
Really enjoyed this. I'd add a touch more acid next time, but very solid.