Psári Plakí

A General Greek Recipe for Cooking Fish in an Agreeable Mediterranean Mixture of Tomato, Onion, Garlic, Lemon, etc.

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About


  • 1½-1¾ kg (3¼-3¾ lb) fish, maybe six smallish ones whole, or one or two larger ones cut up
  • 150 ml (<


First heat the olive oil in a large frying-pan, and let the chopped onion and garlic take colour. Add next the tomatoes and optional spinach, the parsley and dill, the wine and the same amount of water (but judging the amount of liquid so that when you add the fish later it will be nearly covered, and bearing in mind that if you have put in spinach you will need less additional liquid). Season