Baked Fish (Psari Plaki)


  • 1 1/2kg whole grunter, gilled, gutted and scaled
  • Salt and pepper
  • Juice of 1 lemon
  • 125ml olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, thinly sliced
  • ½ cup celery, chopped
  • 425gr can tomato pieces, peeled
  • 125ml dry white wine, optional
  • ½ tsp. sugar
  • 1 tsp. oregano


Prepare fish leaving head and tail on.

Make diagonal cuts on surface, sprinkle with a little salt and pepper and lemon juice. Set aside 20 minutes.

Heat half the oil in a frying pan, and sauté onion, garlic and celery for 3 minutes. Add tomatoes, wine and oregano and season with salt and pepper. Sauté a further 2 minutes.

Spread mixture into an oiled baking dish and place fish on top.

Drizzle remaining oil over fish.

Bake in a pre-heated oven 180  C for 30-40 minutes (depending on size).

Baste fish during cooking.

Remove fish to serving platter, spoon sauce around fish and serve with vegetable accompaniments or a salad.

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