Time to give your fish dinner a Greek twist! This simple baked Greek fish recipe with tomatoes, onions, seasoned with oregano and cumin, is the perfect weeknight meal. To make use of the delicious tomato sauce, serve this baked fish with rustic bread or over a bed of rice or your favorite grain.
Plaki, pronounced Plah-KEE, is a food genre that describes Greek dishes baked or roasted with a good bit of quality olive oil, tomatoes, and vegetables.
Greek fish known as psari plaki belongs to this genre of saucy baked dishes. In this recipe, I season white fish fillets with dried oregano, cumin, and paprika, then cook it in a chunky sauce with lots of onions and tomatoes. (If you’ve had this Sicilian-style baked fish, this recipe is a close cousin with a different flavor profile).
I enjoyed variations of this baked fish while visiting the Greek islands a few years ago. Because the sauce is so delicious and flavorful, I like to pair this recipe with something to soak it up. I recommend serving it alongside your favorite rustic bread or over Greek lemon rice.
This simple baked fish takes some white fish fillets and a few pantry staples you may already have on hand. If you haven’t cooked fish very often and need a place to start, this easy recipe is a good one for you.
Table of Contents
Ingredients for this Greek Fish Recipe
To make this simple recipe, you’ll need white fish fillet and a few pantry staples, including canned whole tomatoes and onions. There are three simple components to this recipe: the fish, tomato sauce, and seasonings or spices. Here are a few notes on each:
Fish
In this recipe, I like to use a mild-tasting, firm white fish that goes well with bolder flavors. Halibut or cod are both good options here. Frozen fish will also work in this recipe, just thaw it in the fridge overnight according to package instructions.
Tomato Sauce
The main components of the chunky tomato sauce for this Greek fish recipe are: extra virgin olive oil (I recommend our everyday Greek olive oil), thinly sliced yellow onions, garlic, and a large 28-ounce can of whole tomatoes, cooked with a few spices (below).
Seasoning
To season the fish and the sauce for this recipe, you’ll need dried oregano, sweet paprika, cumin, and Kosher salt and black pepper. Do not forget the citrus!
To maximize flavor (and tame the fishy smell), the fish is coated in the spices and a bit of lemon juice before it is cooked in the sauce. Once the Greek fish is out of the oven, finish it with another splash of fresh lemon juice!
How to Make Greek fish with Tomatoes and Onions
Here is how to make this simple baked fish recipe. (If you don’t need the step photos, you can see the printable recipe with ingredient measurements below.)
- Make the sauce. Cook the onions in a large oven-safe pan with a bit of good extra virgin olive oil. You just need the onions to collapse and gain a bit of color, this will take about 5 minutes. Season the onions with a big dash of kosher salt. From there, add garlic and canned whole tomatoes, then season with dried oregano and a dash more kosher salt and some black pepper. Break up the tomatoes with a wooden spoon. Allow the mixture to boil briefly, then lower the heat and let the sauce simmer for about 10 minutes or so.
- Season the fish. While the sauce is simmering, toss your fish with a dash of kosher salt and black pepper and the seasonings including 1 teaspoon each dried oregano and sweet paprika, and a small dash of cumin (about 1/2 teaspoon). Squeeze the juice of 1 lemon all over the fish and give it a toss then set aside briefly. Marinating the fish for just a little bit of time will give you great flavor!
- Add the fish to the sauce and bake! Once the sauce has thickened a bit, add your seasoned fish fillets. Nestle the fish into the sauce and spooning a good bit of it over the top. Stick the fish in the oven and allow it to bake at 400°F for about 10 to 15 minutes or until the fish is cooked through. When ready the flesh should be white and it should flake easily.
- Finish with parsley and more lemon juice. As soon as you take the fish out of the oven, hit it up with more lemon juice (or you can cut a lemon into wedges to serve on the side). Sprinkle with fresh parsley and serve immediately!
How to know when your fish is cooked?
Fish cooks quickly! When it’s done, you’ll notice the flesh turning white as opposed to its raw, grey or translucent look. The best way to tell if the fish is cooked is by testing it, at the thickest part, with a fork. Poke the fish with your fork and gently twist, it should flake easily.
The internal temperature of cooked fish should be around 140°F to 145°F.
What to Serve with Baked Greek Fish?
To make use of the delicious sauce in this Greek fish recipe, I like serving it over a bed of rice or another grain such as farro or barley. You can also add another side or two like Greek potatoes, arugula salad, Greek green bean salad, or roasted cauliflower.
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Greek Fish with Onions and Tomatoes (Psari Plaki)
Ingredients
For the sauce:
- 2 tablespoons Extra virgin olive oil
- 1 large yellow onion, halved and thinly sliced (half moons)
- 2 large garlic cloves, minced
- 1 (28-ounce) can whole peeled tomatoes (I use whole san Marzano tomatoes)
- 2 teaspoons dried oregano
- Black pepper
- 2 pounds white fish filet, such as halibut or cod
- Kosher salt and black pepper
For the fish:
- Kosher salt
- 1/2 teaspoon dried oregano
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- 2 lemons, divided
- ¼ cup fresh parsley, chopped
Instructions
- Heat the oven. Preheat the oven to 400°F and position a rack in the middle.
- Make the sauce. In a large oven-safe pan or skillet, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the sliced onions and season with a big pinch of kosher salt. Cook, tossing regularly, until the onions have softened and gained a slight golden-brown color (about 7 minutes). Add the garlic toss briefly, then add the canned tomatoes with their juices. Using a wooden spoon, break the tomatoes up. Season with a dash more salt. Add the oregano and a big dash of black pepper. Bring the sauce to a boil, then lower the heat and let it simmer for 10 to 15 minutes or so.
- Season the fish. Pat the fish dry and season on both sides with kosher salt, the oregano, paprika and cumin. Cut and squeeze one lemon over the fish (leave the other lemon for later).
- Combine the sauce and the fish. When the sauce is ready, nestle the fish in the sauce and scoop up some of the sauce to cover the top of the fish well.
- Bake. Place the fish on the center rack of the heated oven and bake until the fist turns opaque white and flakes easily at the touch of a fork (15 to 25 minutes, but because ovens do vary, it is a good idea to check occasionally to make sure the fish does not overcook or dry out).
- Serve. Slice the remaining lemon into wedges. Finish the fish with the fresh parsley and serve with the lemon wedges to the side.
Video
Notes
- Leftover and Storage: This baked fish recipe is best served immediately. If you have leftovers, you can store them in the fridge for up to 2 days. To avoid overcooked fish, you can serve leftovers at room temperature.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Just made this with your Greek Lemon Rice. What an absolute flavor bomb! Cast iron skillet all the way. Served with a bit of crusty bread on the side…to mop up the sauce. And have leftovers for tomorrow’s lunch.
Thanks again, Chef Suzy! And…also nice to finally meet you in Houston las month! I mean what I said. You and your Mediterranean Diet saved my life!
Respect,
Jeff in Houston
Awww!Thanks, Jeff!!
Really, really good. My son said 10 out of 5 stars, and I think the rest of us agree. I used 28 oz of fire roasted diced tomatoes because that was what I had, and I crushed them a bit with a potato masher. It turned out great! I also used frozen, thawed whiting, and it only needed 10 minutes to cook.
Amazing! What a huge compliment!!
This is my favorite fish recipe of all time. I make it every week. I do change a couple of ingredients due to personal food sensitivities, but the spices, baking method and end result are terrific. Thank you for sharing all of your recipes. I have tried many and they are fantastic. And, they couldn’t be easier. All of the ingredients are already in my kitchen.
Thanks so much for the great review, Debbie!
Solid recipie and it turned out well! I used cod, and cut I had flaked into pieces, they were perfectly done and tasty. It was just slightly more a stew, but that was probably a >my kitchen< issue than anything against the recipie. Will definitely make again!
My family loved this! It was very easy to prepare and very flavorful. I used wild caught cod and will try halibut next time.
I’d had this printed off back in January last year when I first saw it but finally just got around to trying it tonight. My husband and I just loved it! I used frozen Whiting and it was perfect! Served it with roasted purple cauliflower and yellow beets. Yummy!
What a yummy feast! Thanks so much for taking the time to comment and review!
DELICIOUS, Everyone loved this dish
Delicious. I used canned diced tomatoes. Next time I will cook garlic butter pasta as a side.
Thanks so much, Tanisha! So glad you enjoyed it!
Very tasty and simple to make dish. I never go shy on the garlic and herbs. I think it adds so much to the savoury flavours. I like to serve it on top of brown rice. Fresh lemons to juice on top. Magnificent.
I am enjoying your recipes very much but I’m wondering why my comments (twice) have not been put up. They have been positive comments.
Elias Marinos
Hi, Elias. So sorry for that. At times, our system can glitch. I am seeing reviews from you over the 5 months, though, including the Greek Sheet Pan Chicken, Fasolada, Chicken Stew, and Youvarlakia… so it appears some are getting through. That you so much for your wonderful support!
I had my doubts, but …way beyond expectations …8 guests …8 5 star ratings. We are in Costa Rica and used Pacific black snook …a mild and firm white fish. It worked really well. Delicious!
Excelente! Recommended!
BobB
Yesssss! Thanks so much, Bob!
Love this recipe, so easy and very tasty. I used Ling Fillets as I live in Australia and couldn’t get the Halibut or Cod and it was absolutely beautiful, fleshy fish and flaked beautifully. I have used Suzy’s recipes almost exclusively for 3 weeks of meals (lunch and dinner) and have loved them. Thanks for the inspiration Suzy!
Thanks so much, Sandy!
This is a winner! My husband can be a bit of a picky eater. He walked into the house this evening and excitedly declared, “smells like lasagna!” I was a bit worried but he absolutely loved it! And so much healthier for us than lasagna. Thanks for the recipe, can’t wait to try your others 🤗
Love this! Thanks so much, Lucy!