Recipes › Dinner

• Dinner
• 35 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian

Greek baked fish with tomatoes

White fish baked with tomatoes, olives, capers and oregano (psari plaki).

Calories

476

Protein

41 g

Carbs

39 g

Fat

19 g

Per serving. Makes 2 servings.

Ingredients

• 350 g White fish fillet
• 2 tbsp Olive oil
• 1 Onion
• 2 Garlic
• 400 g Chopped tomatoes, canned
• 40 g Black olives
• 1 tbsp Capers
• 1 tsp Dried oregano
• 300 g New potatoes

Contains: Fish. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Put the potatoes on to boil for 15–20 minutes.
2. Peel and slice the onion and crush the garlic. Soften them in the oil for 5 minutes.
3. Add the tomatoes, olives, capers and oregano and simmer for 5 minutes.
4. Pour into a baking dish, nestle the fish into the sauce and bake for 18 minutes until the fish flakes easily.
5. Serve with the drained potatoes.

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