HELLAS RECIPES

Psari Plaki

Psari Plaki is a popular dish on Greek family tables, rooted in the traditions of coastal regions. White-fleshed fish are baked in the “ladela” style, which means slowly cooked in plenty of olive oil with onions and tomatoes to preserve their fresh, tender texture. It is served both on festive occasions and on weekdays, often as part of a meze selection or with fresh bread, making it a symbol of Greek flavors and shared dining.
INGREDIENTS
  • 1 kg white fish fillet (sea bass or cod)
  • 2–3 large onions, thinly sliced
  • 3 cloves garlic, finely chopped
  • 400 g ripe tomatoes, grated (or chopped canned tomatoes)
  • 130 ml dry white wine
  • 150 ml Hellas extra virgin olive oil
  • 1 small bunch fresh parsley, finely chopped
  • Salt and freshly ground black pepper
  • 2–3 medium potatoes, sliced

Use pure, traditionally made, 100% Galano olive oil

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Instructions
  1. Preheat the oven to 180°C (170°C with fan).
  2. Spread the sliced onions and garlic evenly in a baking dish.
  3. Add the grated tomatoes and white wine. Season lightly with salt and pepper, then gently mix.
  4. Season the fish fillets with salt and pepper and place them on top of the onion–tomato mixture.
  5. Drizzle evenly with the olive oil.
  6. Place the potato slices underneath or around the fish.
  7. Bake for 50–60 minutes, until the fish is tender and the sauce has slightly thickened and the flavors have combined.
  8. Before serving, sprinkle with freshly chopped parsley.

 

Serve hot with lemon wedges. It is recommended to let the dish rest for 10–15 minutes after baking to allow the flavors to develop further.

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