Authentic Greek Trout Plaki (Psari Plaki) – Oven Baked Trout with Tomatoes and Herbs

This Authentic Greek Trout Plaki (Psari Plaki) is a traditional oven baked trout recipe with tomatoes, onions, lemon, olive oil, and fresh herbs that my aunt used to make for our family.  She would always sautéed the vegetables first, which gave the sauce a rich sweetness and deep flavor that filled the kitchen with the smell of home.

Healthy, comforting, and full of Mediterranean flavor, this classic Greek fish recipe is perfect served with crusty bread, rice pilaf, or roasted potatoes.

Ingredients for Authentic Greek Trout Plaki (Psari Plaki)

• 6 whole trout, cleaned
• 4 onions, thinly sliced
• 2 celery stalks, diced
• 2 carrots, diced
• 1 garlic clove, minced
• 1 red bell pepper, chopped
• 1 large (28 oz) can San Marzano tomatoes, crushed by hand
• 1 tablespoon tomato paste
• 1/3 cup olive oil, plus extra for brushing fish
• 1 tablespoon salt, divided
• 1 teaspoon black pepper, divided
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon sugar
• 2 lemons, thinly sliced

Instructions

1. Preheat oven
   • Preheat oven to 375°F.
2. Prepare the fish
   • Pat the trout dry.
   • Brush each fish lightly with olive oil.
   • Season inside and out with salt and pepper.
3. Sauté the vegetables
   • In a large skillet, heat the olive oil over medium heat.
   • Add the onions, celery, carrots, and red bell pepper.
   • Cook for about 10–12 minutes until softened and lightly golden.
   • Add the garlic and cook another minute.
4. Build the sauce
   • Stir in the tomato paste and cook for 1–2 minutes.
   • Add the crushed San Marzano tomatoes, sugar, dill, parsley, and remaining salt and pepper.
   • Simmer gently for about 10 minutes until slightly thickened.
5. Assemble the dish
   • Spread some of the sauce mixture on the bottom of a large baking dish.  Use a 15 x 10-inch to 16 x 12-inch deep roasting pan
   • Arrange the trout over the vegetables and sauce.
   • Spoon the remaining sauce over and around the fish.
   • Top with thin lemon slices.
6. Bake
   • Bake uncovered for about 35–45 minutes, depending on the size of the trout.
   • The fish should flake easily with a fork and the sauce should be bubbling.
7. Serve
   • Spoon plenty of the tomato and vegetable sauce over the fish when serving.
   • Serve with crusty bread, rice pilaf, or roasted potatoes.

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Authentic Greek Trout Plaki (Psari Plaki) – Oven Baked Trout with Tomatoes and Herbs

Authentic Greek Trout Plaki (Psari Plaki) is a classic Mediterranean baked fish recipe made with whole trout, tomatoes, olive oil, onions, lemon, and fresh herbs. My aunt used to prepare this comforting Greek dish for family dinners, slowly simmering the vegetables before baking everything together until the fish became tender and flavorful. It’s a healthy Mediterranean recipe that feels both rustic and timeless

Course Main Course

Cuisine Anatolian, Balkan, Greek, Mediterranean

Keyword Anatolian, Baked, Fish, Greek, Healty, Mediterranean, Oven, Trout

Servings 6

Ingredients

• 6 whole trout cleaned
• 4 onions thinly sliced
• 2 celery stalks diced
• 2 carrots diced
• 1 garlic clove minced
• 1 red bell pepper chopped
• 1 large 28 oz can San Marzano tomatoes, crushed by hand
• 1 tablespoon tomato paste
• 1/3 cup olive oil plus extra for brushing fish
• 1 tablespoon salt divided
• 1 teaspoon black pepper divided
• 1 tablespoon fresh dill chopped
• 1 tablespoon fresh parsley chopped
• 1 teaspoon sugar
• 2 lemons thinly sliced

Instructions

1. Preheat oven to 375°F.
2. Pat the trout dry.
3. Brush each fish lightly with olive oil.
4. Season inside and out with salt and pepper.

5. Sauté the vegetables. In a large skillet, heat the olive oil over medium heat, add the onions, celery, carrots, and red bell pepper.

6. Cook for about 10–12 minutes until softened and lightly golden.

7. Add the garlic and cook another minute.
8. Stir in the tomato paste and cook for 1–2 minutes.
9. Add the crushed San Marzano tomatoes, sugar, dill, parsley, and remaining salt and pepper.
10. Simmer gently for about 10 minutes until slightly thickened.

11. Spread some of the sauce mixture on the bottom of a large baking dish.  Use a 15 x 10-inch to 16 x 12-inch deep roasting pan

12. Arrange the trout over the vegetables and sauce.
13. Spoon the remaining sauce over and around the fish.
14. Top with thin lemon slices.
15. Bake uncovered for about 35–45 minutes, depending on the size of the trout.
16. The fish should flake easily with a fork and the sauce should be bubbling.

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