← All recipes · Species guide: Grouper
Greek Islands · Grouper

Greek Island Baked Grouper

Psari Plaki

Every taverna on the Greek islands has its plaki: fish baked in a deep pan under a blanket of onions, tomato, garlic, parsley and plenty of olive oil.

  • Prep 20 min
  • Cook 50 min
  • Serves 4–6
  • Level Easy
Photo: Peachyeung316 · CC BY-SA 4.0
Served with: Greek Lemon Greens ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the plaki sauce

Method

Step by step, the way it is done on the island.

  1. Season the fish. Rub the grouper with lemon juice, salt and pepper and let it sit while you make the sauce. Heat the oven to 375 °F (190 °C).
  2. Cook the onions. Warm half the olive oil in a skillet and cook the onions over medium heat 10 minutes until soft and sweet. Add the garlic for 1 minute.
  3. Make the sauce. Add the crushed tomatoes, wine, oregano and sugar and simmer 10 minutes. Stir in most of the parsley and season with salt.
  4. Assemble. Spread half the sauce in a baking dish, lay the fish on top and cover with the rest of the sauce. Top with the tomato slices and pour the remaining olive oil over everything.
  5. Bake. Bake uncovered 25–30 minutes, until the fish flakes and the edges of the sauce are jammy. Sprinkle with the last of the parsley and rest 10 minutes before serving.

On the side

The side dish that belongs with it, full recipe included.

Greece

Greek Lemon Greens

Vrasta Horta

Tender boiled greens dressed warm with olive oil and lemon. Every Greek taverna sets a plate of these next to the grilled fish. In the Caribbean, callaloo or Swiss chard work beautifully.

  • Prep 10 min
  • Cook 10 min
  • Serves 4
  • Level Easy

You need

  • 2 lb (900 g) leafy greens: dandelion, chicory, Swiss chard, callaloo or spinach
  • 1 tbsp salt, for the water
  • ⅓ cup extra-virgin olive oil
  • 1 lemon, juiced
  • Flaky sea salt to finish

How to make it

  1. Wash well. Wash the greens in plenty of water and trim off any tough stems.
  2. Boil. Bring a big pot of water to a boil with the salt. Cook the greens until tender: 5–10 minutes for chicory or dandelion, 3–4 for chard or callaloo, 1–2 for spinach.
  3. Drain. Drain well and press gently with a spoon to get the extra water out.
  4. Dress warm. Put on a plate while still warm, pour over the olive oil and lemon juice and finish with a pinch of sea salt.

Photo: Sotiria Simota · CC BY-SA 3.0

More ways to cook Grouper

Same fish, a different corner of the sea.

Basque Country, SpainBasque Grouper in Green Sauce
Nassau, BahamasBahamian Steamed Grouper
Santo Domingo, Dominican RepublicGrouper in Creole Sauce
Clearwater, FloridaFlorida Fried Grouper Sandwich