Baked Greek Fish with Tomatoes: A Healthy Mediterranean Dinner

This baked Greek fish with tomatoes combines tender, flaky white fish nestled in a sweet and savory tomato-and-onion sauce infused with oregano, paprika, and garlic. The flavors of the Mediterranean shine in every bite, with the delicate sauce balancing the richness of the fish. Beautifully vibrant and wholesome, it’s a standout dish for both weeknights and special occasions.

Psari Plaki, as it’s known in Greece, is a traditional baked fish dish loved for its simplicity and vibrant flavors. I wanted to create a version that’s easy enough for a Tuesday dinner yet elegant enough to impress guests. Inspired by my trips to seaside tavernas and my family’s love for big, flavorful fish bakes, this recipe brings together the best of both worlds. Trust me, you’ll find yourself making this again and again!

Why This Baked Greek Fish with Tomatoes Is So Irresistible

• Rich Mediterranean flavors: The tomato sauce is spiced with garlic, oregano, paprika, and cumin for a bold, comforting flavor.
• Perfect texture: Soft, flaky fish baked until it’s just opaque and melts in your mouth.
• Quick and easy: On the table in just 25 minutes, making it perfect for busy nights.
• Healthy and wholesome: Protein-packed white fish meets antioxidant-rich tomatoes for a guilt-free meal.
• Minimal cleanup: Made in one oven-safe skillet for easy cooking and cleaning.

Essential Ingredients for Perfect Baked Greek Fish with Tomatoes

To make this easy Greek fish recipe, you’ll need a few key ingredients that bring this dish to life. Here’s why they’re so important and how to select the best:

• White fish fillets: Halibut or cod works beautifully. Look for firm, fresh fillets that are evenly thick so they cook evenly. Frozen fillets can work too – just thaw and pat dry before cooking.
• Canned whole tomatoes: I swear by San Marzano tomatoes for their natural sweetness and balanced acidity. If you can’t find them, any high-quality canned whole tomatoes will do.
• Extra virgin olive oil: This adds richness to the sauce and enhances the overall Mediterranean flavor. Use a good-quality olive oil for best results.
• Herbs and spices: Oregano, paprika, and cumin create that bold yet balanced flavor. Sweet paprika adds a touch of color and warmth.

Baked Greek Fish with Tomatoes Recipe Details

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Ingredients for Baked Greek Fish with Tomatoes

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, halved and thinly sliced into half moons
• 2 large garlic cloves, minced
• 1 (28-ounce) can whole peeled tomatoes (such as San Marzano)
• 2 teaspoons dried oregano
• 2 pounds white fish filets (halibut or cod)
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 2 lemons, divided
• 1/4 cup fresh parsley, chopped
• Kosher salt and black pepper

How to Make Baked Greek Fish with Tomatoes

This healthy fish bake with onions comes together in a snap. Here’s how you’ll do it:

1. Preheat: Heat your oven to 400°F and set a rack in the middle.
2. Cook the sauce: Heat olive oil in a large oven-safe skillet over medium-high heat. Add onions with a pinch of salt and cook, stirring frequently, until soft and golden (about 7 minutes). Add garlic and sauté for 30 seconds. Pour in the canned tomatoes and their juices, breaking them up with a wooden spoon. Season with oregano, salt, and black pepper. Let simmer for 10 minutes.
3. Prepare the fish: Pat the fish dry and season both sides with salt, paprika, cumin, and additional oregano. Squeeze juice from one lemon over the fish.
4. Combine and bake: Nestle the fish into the tomato sauce, spooning some over the fillets. Place the skillet in the oven and bake for 15-20 minutes, until the fish is opaque and flakes easily.
5. Finish and serve: Garnish with fresh parsley and lemon wedges. Perfect alongside crusty bread or steamed rice!

Expert Tips for the Best Baked Greek Fish with Tomatoes

• Pat the fish dry thoroughly to help the seasonings stick and ensure a perfect bake.
• Don’t rush cooking the onions – their sweetness is key to the sauce’s depth of flavor.
• Use a skillet large enough that the fish fillets don’t overlap.
• For extra brightness, grate a little lemon zest over the fish before serving.
• If you don’t have an oven-safe skillet, transfer the sauce and fish to a baking dish before baking.

Delicious Baked Greek Fish with Tomatoes Variations

• Spicy kick: Add crushed red pepper flakes to the sauce for a subtle heat.
• Herb-forward: Use fresh oregano or thyme instead of dried for a fragrant twist.
• Low-carb option: Serve over cauliflower rice instead of traditional sides.

Baked Greek Fish with Tomatoes FAQs

Can I use other types of fish for this recipe?

Yes! Feel free to use other firm white fish like haddock, sea bass, or even tilapia. Just make sure to adjust the baking time based on thickness.

How do I know when the fish is cooked?

The fish is done when it’s opaque white and flakes easily with a fork. Check at the 15-minute mark and adjust as needed.

Can this dish be made ahead?

This dish is best eaten fresh, but you can prepare the tomato sauce ahead of time and store it in the fridge for up to 3 days. Reheat it before adding the fish to bake.

What sides go best with baked Greek fish with tomatoes?

This dish pairs beautifully with crusty bread, steamed rice, or a simple side salad tossed with lemon and olive oil.

If you’re looking for an elegant yet easy dinner idea, I can’t wait for you to try this baked Greek fish with tomatoes. It’s a staple in my household for good reason! What’s your favorite way to enjoy Mediterranean flavors? Let me know in the comments – I’d love to hear from you.