Greek Recipes

Greek and Cypriot recipes

Psaria Plaki (Baked Red Snapper)


  • 1 1.2kg or 2-1/2lb Whole Red Snapper
  • Juice of 1 lemon
  • 3 tbsp freshly chopped oregano
  • 1 cup of Olive oil
  • 1 onion finely chopped
  • 1 tbsp freshly chopped parsley
  • 2 garlic cloves, crushed
  • 1 bay leaf crumbled
  • 1lb of new potatoes sliced
  • 6 tomatoes sliced
  • 1 tbsp of breadcrumbs
  • 1 lemon, sliced
  • Sea salt and black pepper to taste
Psaria Plaki (Baked Red Snapper)

Psaria Plaki (Baked Red Snapper)


  • Clean, scale and gut the fish but leave the tail and head on.
  • Make 3 diagonal cuts about 2.5cm/1 inch apart and 12mm/1/2 inch deep into thickest part of fish and sprinkle with sea salt.
  • In a small bowl, mix together the lemon juice, oregano and black pepper and press this mixture into the cuts.
  • Oil a large shallow baking dish with 1 tbsp of olive oil, lay the fish in the dish and brush it with another tbsp of olive oil.
  • Cover with plastic wrap and leave aside to marinate for 30 minutes.
  • Heat up a 1/4 cup of olive oil in a frying pan; add the onions and sauté for 5 minutes.
  • Add the crumbled bay leaf, parsley and garlic, mix well and remove from the heat.
  • Spread the onion mixture over the fish; add a layer of sliced potatoes and sliced tomatoes.
  • Drizzle 4 tbsp of olive oil over the top of the tomatoes and potatoes and sprinkle with breadcrumbs.
  • Arrange the lemon slices overlapping down the centre and bake in a preheated oven at 180 degrees Celsius for about 30 minutes.
  • Serve immediately with a Greek Salad and a glass of wine of your choice.

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