Psari Plaki (Greek Baked Fish) with Lemon, Oregano & Feta Potatoes

Nutrition per serving

• Roasted lemon, oregano & feta potatoes
• 1 kg waxy potatoes, Cyprus if possible, peeled and cut into large wedges
• 1 stock cube (chicken or vegetable)
• 100 ml olive oil
• 2 tsp dried oregano Add to cart
• 2 lemons, juice only
• 6 cloves garlic, crushed
• 100 g feta, crumbled
• sea salt Add to cart
• freshly ground black pepper Add to cart
• Psari plaki (baked fish)
• 5 tbsp olive oil
• 2 red onions, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 tsp dried oregano, divided Add to cart
• 0.5 tsp Aleppo pepper (or 1/4 tsp dried red chilli flakes)
• 400 g tin whole plum tomatoes or passata
• 100 ml water
• 0.5 bunch fresh flat-leaf parsley, finely chopped
• 2 tbsp capers
• 60 g pitted black olives, roughly chopped
• 600 g white fish fillets, such as cod or haddock
• 0.5 tsp ground cumin Add to cart
• 1 lemon
• sea salt Add to cart
• freshly ground black pepper Add to cart

Preparation

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Make the lemon oregano roasting liquid: dissolve the stock cube in 250ml/9fl oz boiling water in a jug. Whisk in the 100ml olive oil and 2 teaspoons dried oregano. Squeeze in the juice of both lemons, add the 6 crushed garlic cloves, then season generously with sea salt and freshly ground black pepper. Whisk again to combine.

3. 3

   Place the potato wedges in a large roasting tray in a single layer. Pour the lemon-oregano mixture over the potatoes and turn them several times so they are well coated. Spread the potatoes back into one even layer.

4. 4

   Roast the potatoes for 1 hour, then carefully turn them over. By this time most or all of the stock should have cooked away. Return to the oven for a further 25–30 minutes, or until the potatoes are golden, crisp at the edges and tender inside.

5. 5

   While the potatoes are roasting, start the psari plaki. Place a large flameproof frying pan or shallow casserole over medium-low heat. Add 5 tablespoons olive oil, the sliced red onions and the sliced garlic. Season with a pinch of salt and sauté gently for about 10 minutes, until softened but not browned.

6. 6

   Stir 1½ teaspoons of the dried oregano and all the Aleppo pepper (or chilli flakes) into the onion mixture. Add the tinned tomatoes and 100ml water. Break up the tomatoes with a spoon, bring to the boil, then reduce the heat and simmer for about 15 minutes, until the sauce has thickened slightly.

7. 7

   Stir most of the chopped flat-leaf parsley into the tomato sauce, reserving a little for garnish. Add the capers and chopped black olives and stir to combine. Taste and adjust the seasoning with salt and black pepper, if needed.

8. 8

   If the fish fillets are in one large piece, cut them into four equal portions. Pat the fish dry with kitchen paper and place in a non-reactive bowl or shallow dish. Season well with salt and black pepper, sprinkle over the ground cumin and remaining ½ teaspoon dried oregano, then squeeze over the juice of half the lemon. Toss gently so all the fish is lightly coated.

9. 9

   Nestle the seasoned fish portions into the tomato, olive and caper sauce in the pan, making sure they are mostly submerged. Transfer the pan to the oven (still at 200C/180C Fan/Gas 6) and bake for 20–25 minutes, or until the fish is just cooked through and flakes easily with a fork.

10. 10

    When the fish is done, squeeze the juice from the remaining half lemon over the psari plaki and sprinkle with the reserved chopped parsley.

11. 11

    Remove the potatoes from the oven. Crumble the feta evenly over the hot potatoes so it softens slightly from the residual heat.

12. 12

    To serve, spoon the baked fish and its tomato, olive and caper sauce onto warm plates. Add a generous portion of roasted lemon and oregano potatoes with feta alongside, and serve immediately.