Dinner · 50 min · greek

Psari Plaki (Baked Fish with Tomatoes)

Dinner decisions, handled: Psari Plaki (Baked Fish with Tomatoes) pairs whole sea bass or snapper with canned crushed tomatoes for a 50-minute Greek dinner. At 294 calories and 4g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Whole sea bass or snapper
• 28 oz Canned crushed tomatoes
• 1 large Yellow onion
• 4 cloves Garlic
• 1/2 cup Fresh parsley
• 1/2 cup Dry white wine
• 1 Lemon
• 1/3 cup Extra-virgin olive oil
• 2 tsp Salt

Steps

1. Score the fish 3 times on each side down to the bone — the slashes let the sauce and heat reach the thickest flesh. Salt inside and out.
2. Soften the onion in half the oil until sweet, add the garlic for 30 seconds, then the wine; reduce by half. Stir in the tomatoes and simmer 15 minutes into a sauce thick enough to blanket the fish.
3. Spread half the sauce in a baking dish, lay in the fish, and spoon the rest over the top. The fish braises half-submerged — Greek plaki is baked, not broiled, and the sauce keeps every bite juicy.
4. Bake at 400°F for 25 minutes until the flesh flakes at the thickest slash and the sauce bubbles at the edges.
5. Shower with parsley, lemon juice, and your best olive oil. Serve straight from the dish with bread; the tomato-olive oil sauce at the bottom is the cook’s reward and the guest’s too.

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