The Greek Orthodox fast during Great Lent is 48 days in length. The faithful are advised to avoid olive oil, meat, fish and dairy products. During Great Lent fish is allowed only two days. Those two days include the feast of the Annunciation and Palm Sunday, when the Greek Orthodox Church allows the faithful to consume fish, olive oil, and wine but not dairy products, eggs, chicken and red meat.
One of the traditional Greek meals that my mother Eleni makes for Palm Sunday is Psari Plaki or Greek Style Baked Fish. Growing up in San Francisco, we always had access to fresh fish which was wonderful, given how much we love fish and seafood. It’s in our blood. Growing up in Crete, my father spent many late nights with my papou and other family members throwing nets into the beautiful Mediterranean to catch fresh fish for his family. My mother has always known the way to my father’s heart is through food that takes him back to his roots. This dish does that for him and as a result, has become part of our family history now too.
Honestly, you can use any type of firm white fish such as cod or halibut. I’ve also used sole, which is not as firm but it works fine for this dish if that is what you prefer.
HOW TO MAKE ELENI’S PSARI PLAKI
- Prepare and measure all ingredients for the Plaki: Two tablespoons of extra virgin olive oil, one medium finely chopped yellow onion, two chopped scallions, two cloves of garlic finely minced, two large carrots, peeled and thinly sliced, two stalks of celery thinly sliced, one cup of canned crushed tomatoes, one-half cup coarsely chopped Italian parsley, one teaspoon sea salt, one teaspoon crushed black pepper, 3/4 cup of white wine.
- Heat 2 tablespoons extra virgin olive oil over medium heat in a large sauté pan. Add, finely chopped yellow onion, chopped scallion and finely minced fresh garlic to the pan and mix well to coat onion, scallion and garlic with olive oil. Cook over medium heat until onion begin to appear translucent, about 3-4 minutes.
- Add finely sliced carrots and celery to the onion, scallion, garlic and stir to blend all the ingredients together. Continue to cook over medium heat for 2-3 minutes.
- To the vegetable mixture, add the crushed tomatoes, salt, pepper, white wine and coarsely chopped parsley. Stir to blend all the ingredients together. Bring to a slow simmer over medium heat. Reduce heat to low, cover and allow to simmer for 20-25 minutes. Note the the thinner your vegetables are sliced, the faster they will cook. Turn oven on to 350°F.
- Your vegetables should be al dente when done.
- Layer the bottom of a baking dish with about two- thirds of your vegetable mixture.
- Rinse the fresh fish and pat dry. Place your fresh fish on top of the vegetable mixture.
- Spread the remaining one-third of the vegetable mixture on top of the fresh fish. Cover the baking dish with aluminum foil and place in a preheated 350°F oven for 25 minutes.
- Remove aluminum foil and cook for another 5-10 minutes (this will depend on the type of fish you use and how thick it is). Serve the Plaki immediately. It can be served with our Cretan Pilafi, (Assuming you are not fasting because the pilafi has chicken broth in it!) or with plain white rice and crusty bread.
Can I prepare the vegetable mixture in advance?
Yes, you can prepare the vegetable mixture in advance and refrigerate it for up to 2 days days. We would not recommend any longer than that.
What if I slice my carrots and celery thicker because I don’t have a mandoline?
It’s perfectly fine to slice your vegetables thicker, just note that they will take longer to cook.
Psari Plaki Recipe
Eleni’s Psari Plaki
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion finely chopped
- 2 scallions chopped
- 2 cloves fresh garlic finely minced
- 2 large carrots sliced in thin rounds (we used a mandoline)
- 2 stalks celery sliced thin (we used a mandoline)
- 1 cup crushed tomatoes
- 1/2 cup Italian parsley coarsely cut
- 1 tsp sea salt
- 1 tsp fresh ground black pepper
- 3/4 cup white wine
- 1 1/2 lbs white fish such as cod, halibut or sole
Instructions
- Prepare and measure all ingredients for the Plaki: Two tablespoons of extra virgin olive oil, one medium finely chopped yellow onion, two chopped scallions, two cloves of garlic finely minced, two large carrots, peeled and thinly sliced, two stalks of celery thinly sliced, one cup of canned crushed tomatoes, one-half cup coarsely chopped Italian parsley, one teaspoon sea salt, one teaspoon crushed black pepper, 3/4 cup of white wine.
- Heat 2 tablespoons extra virgin olive oil over medium heat in a large sauté pan. Add, finely chopped yellow onion, chopped scallion and finely minced fresh garlic to the pan and mix well to coat onion, scallion and garlic with olive oil. Cook over medium heat until onion begin to appear translucent, about 3-4 minutes.
- Add finely sliced carrots and celery to the onion, scallion, garlic and stir to blend all the ingredients together. Continue to cook over medium heat for 2-3 minutes.
- To the vegetable mixture, add the crushed tomatoes, salt, pepper, white wine and coarsely chopped parsley. Stir to blend all the ingredients together. Bring to a slow simmer over medium heat. Reduce heat to low, cover and allow to simmer for 20-25 minutes. Note the the thinner your vegetables are sliced, the faster they will cook. Turn oven on to 350°F.
- Your vegetables should be al dente when done.
- Layer the bottom of a baking dish with about two- thirds of your vegetable mixture.
- Rinse the fresh fish and pat dry. Place your fresh fish on top of the vegetable mixture.
- Spread the remaining one-third of the vegetable mixture on top of the fresh fish. Cover the baking dish with aluminum foil and place in a preheated 350°F oven for 25 minutes.
- Remove aluminum foil and cook for another 5-10 minutes (this will depend on the type of fish you use and how thick it is). Serve the Plaki immediately. It can be served with our Cretan Pilafi, (Assuming you are not fasting because the pilafi has chicken broth in it!) or with plain white rice and crusty bread.
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