Greek Fish Recipe with Tomatoes, Olives, and Feta Cheese

This Greek-style baked fish pairs flaky white fish with a bright tomato, onion, olive, and oregano sauce, finished with lemon and salty feta. It takes inspiration from Greek tomato-baked fish dishes such as psari plaki, though home and regional versions vary; this oven-friendly version makes a satisfying meal with simple ingredients.

Ingredients

1½ lb (680 g) skinless cod, haddock, or another firm white fish, cut into 4 similar-size portions
2 tbsp (30 ml) extra-virgin olive oil, divided
1 small yellow onion, about 1 cup (150 g) thinly sliced
3 garlic cloves, about 9 g, finely chopped
1 can diced tomatoes, 14½ oz (411 g), including their juice
⅓ cup (50 g) pitted Kalamata olives, halved
1 tsp (1 g) dried oregano
½ tsp (1 g) sweet paprika
¾ tsp (4.5 g) kosher salt, divided, or less if the olives and feta are especially salty
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (15 ml) fresh lemon juice, plus 1 lemon cut into wedges for serving
½ cup (75 g) crumbled feta cheese
2 tbsp (8 g) chopped fresh parsley

Instructions

Heat the oven and prepare the fish. Set a rack in the middle of the oven and heat it to 400°F (204°C). If the fish is frozen, thaw it fully in the refrigerator first. Pat the portions dry with paper towels; this helps the sauce cling and prevents excess water from thinning it. Check for pin bones by running your fingers over the surface and pull out any you find with clean tweezers. Season both sides with about ½ teaspoon of the salt and the pepper. Keep the portions similar in thickness so they cook at roughly the same rate.
Soften the onion. Warm 1 tablespoon (15 ml) of the olive oil in a large skillet over medium heat. Add the sliced onion and cook for 5 to 6 minutes, stirring now and then, until softened and translucent but not deeply browned. If the onion starts to catch, lower the heat and add a teaspoon of water. Gentle cooking brings out its sweetness without making the finished tomato sauce taste scorched.
Make the tomato and olive sauce. Stir in the garlic and cook for 30 seconds, just until fragrant. Add the diced tomatoes with their juice, Kalamata olives, oregano, paprika, remaining ¼ teaspoon salt, and lemon juice. Bring the mixture to a steady simmer, then cook uncovered for 10 minutes, stirring occasionally. The sauce should look slightly thicker but still be loose enough to surround the fish. Taste it before adding extra salt: feta and olives both bring saltiness, and their flavor will become more noticeable after baking.
Build the baking dish. Spoon the hot sauce into a 9-by-13-inch (23-by-33-cm) baking dish and spread it into an even layer. Nestle the fish portions into the sauce with a little space between them; avoid stacking or overlapping the fillets. Drizzle the remaining 1 tablespoon (15 ml) olive oil over the fish. Scatter the crumbled feta across the sauce and fish, rather than making a thick blanket over each portion, so the tops can cook evenly.
Bake until the fish is done. Bake uncovered for about 14 minutes for portions roughly 1 inch (2.5 cm) thick. Start checking at 12 minutes if the pieces are thinner; thicker pieces may need a few more minutes. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C), checked with a food thermometer at the thickest part. If the fish has not reached that temperature, return it to the oven and check again after 2 minutes. The flesh should be opaque and separate into moist flakes, not look dry or chalky.
Rest briefly and finish. Let the dish stand for 3 minutes so the bubbling sauce settles, then scatter the chopped parsley over the top. Serve the fish with lemon wedges and spoon plenty of tomato, olive, and feta sauce onto each plate. For intact portions, slide a thin spatula under each fillet and lift carefully; if a piece flakes apart, serve it with a broad spoon and keep the sauce alongside.

Tips

Choose a fish that holds together. Cod and haddock are easy-to-find options, while halibut, pollock, sea bass, or thick tilapia portions can also work. Very thin fillets cook quickly and may break up in the sauce, so check them early. If using a fish with skin, place it skin-side down and know that the skin may not turn crisp in this saucy bake.
Season with the salty ingredients in mind. Kalamata olives and feta vary in saltiness, and canned tomatoes may also contain added salt. Start with the stated amount, taste the sauce, and adjust it before it goes into the oven. If you use low-sodium tomatoes or milder olives, a small pinch of salt at the table may be welcome.
Keep the sauce simmer gentle. A hard boil can reduce the tomatoes too quickly and make them splatter. If the sauce seems watery after 10 minutes, simmer it for another 2 to 3 minutes before transferring it to the dish. The fish releases some moisture as it cooks, so the sauce should not be reduced to a paste.
Make sensible substitutions. If Kalamata olives are unavailable, use another brine-cured black olive; the sauce will be a little less fruity. Use chopped fresh oregano at about 1 tablespoon (3 g) in place of the dried oregano, or use parsley alone for a gentler herb flavor. Feta is traditional to this version’s flavor profile, but leaving it out gives a cleaner tomato-and-lemon taste.

Serving Suggestions

Serve the fish straight from its baking dish while the sauce is hot. Crusty bread is useful for catching the tomato juices, while boiled potatoes, roasted potatoes, or plain rice make the meal more substantial without competing with the olives and herbs. For a lighter plate, pair it with a simple green salad dressed with olive oil and lemon, or serve steamed green beans on the side.

Plan on one fish portion per person, with a generous spoonful of sauce and a few olives in each serving. A little extra feta can be offered at the table, but taste first because the dish may already be quite savory. Lemon wedges are worth keeping on the table: a squeeze just before eating brightens the tomatoes and balances the rich olive oil. If serving guests, bring the baking dish to the table on a heatproof trivet and use a serving spoon to distribute the sauce evenly.

Variations

Add vegetables to the pan. Thinly sliced zucchini or bell pepper can be softened with the onion. Use about 1 cup (120 g) of either and cook it for 3 to 4 minutes before adding the garlic. Extra vegetables release moisture, so simmer the sauce until it is lightly thickened before baking. A handful of baby spinach can instead be stirred into the hot sauce just before it goes in the dish.

Make it without feta. Omit the cheese for a dairy-free version and add a few extra olives or a tablespoon of capers for a briny note. Capers are salt-packed or brined, so rinse them and begin with less salt. The dish will still have a distinctly Mediterranean character, though it will be less creamy and salty than the feta-topped version.

Use fresh tomatoes when they are in season. Replace the canned tomatoes with about 2 cups (400 g) chopped ripe tomatoes and add ¼ cup (60 ml) water if they are not very juicy. Simmer the sauce until the tomatoes soften and release their juices, usually 12 to 15 minutes. Fresh tomatoes may produce a lighter, less consistent sauce than canned tomatoes, so judge the thickness before adding the fish.

Adjust the herbs and heat. A pinch of red pepper flakes added with the garlic gives the sauce gentle warmth. You can also add 1 tablespoon (15 g) chopped dill with the parsley at the end for a fresh, grassy finish. Avoid adding a large amount of delicate herbs before baking, since their flavor can fade in the oven.

Storage and Reheating

Let leftovers cool briefly, then transfer them to a shallow airtight container and refrigerate within 2 hours of cooking. Keep the fish and sauce together; the sauce helps protect the portions from drying out. Refrigerated cooked fish is best within 3 to 4 days. For the best texture, store portions whole rather than flaking them in advance. Do not leave the dish at room temperature for more than 2 hours, or more than 1 hour if the room is above 90°F (32°C).

To reheat, place a portion and some sauce in a covered oven-safe dish with a teaspoon of water, and warm at 300°F (149°C) until hot throughout. A microwave also works: cover loosely and heat in short bursts, turning or checking between bursts so the edges do not overcook. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the thickest part with a food thermometer. The fish may be a little less tender after reheating, so avoid repeated warming and reheat only what you plan to eat.

You can freeze the cooked dish in a freezer-safe container for up to 2 months for best quality, although the fish may turn softer after thawing. Thaw it in the refrigerator, not on the counter, then reheat to 165°F (74°C). If you expect to freeze portions, slightly under-reducing the sauce before baking can help it remain moist after thawing.

Frequently Asked Questions

Can I use frozen fish?
Yes. Thaw it completely in the refrigerator before cooking, then pat it dry very well. Baking fish while still frozen can release extra water and make the sauce thin; it also makes the cooking time less predictable. If the fish has been vacuum-packed, follow the package instructions for removing it from its packaging during refrigerator thawing.

How can I tell when the fish is done?
The most reliable check is a food thermometer inserted into the thickest part: fish should reach 145°F (63°C). The flesh should also appear opaque and flake with gentle pressure. Because fillets vary in thickness, use the temperature rather than relying only on the recipe’s approximate baking time.

Can I prepare the sauce ahead?
Yes. Cook the tomato sauce up to 2 days ahead, cool it promptly, and refrigerate it in a covered container. When you are ready to eat, bring it to a simmer in a skillet, transfer it to the baking dish, add the freshly seasoned fish and feta, and bake until the fish reaches 145°F (63°C). The fish itself is best cooked just before serving.

What can I use instead of Kalamata olives?
Use another pitted, brine-cured olive, such as a firm black Greek-style olive or a green olive if that is what you have. Green olives usually taste sharper and less fruity, so the sauce will have a different balance. If you do not enjoy olives, omit them and add a few rinsed capers or simply leave the sauce as tomato, onion, lemon, and oregano.

Can I make this recipe with salmon?
Yes, though salmon has a richer flavor and firmer texture than cod or haddock. Use four similar-size salmon portions and bake until the thickest part reaches 145°F (63°C), checking early because cooking time depends on thickness. The tomato, olive, and feta sauce pairs well with salmon, but you may prefer to serve a little less feta so it does not overwhelm the fish.

Is this the same as psari plaki?
It is a Greek-inspired baked fish recipe, not a claim to represent every version of psari plaki. The broader dish is associated with fish baked with ingredients such as tomatoes, onion, olive oil, and herbs, and recipes vary by cook and region. This version includes Kalamata olives and feta for a convenient, savory one-pan meal.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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