dinner

Greek Baked Fish with Tomatoes and Olives (Psari Plaki)

Name: Greek Baked Fish with Tomatoes and Olives (Psari Plaki)
Ingredients: 8 oz (227 g) Cod fillet, skinless; 3 tbsp (45 ml) Olive oil; 1/2 medium (70 g) Yellow onion, thinly sliced; 3 cloves (9 g) Garlic, minced; 14.5 oz (411 g) Diced tomatoes, canned, undrained; 1/4 cup (40 g) Kalamata olives, pitted and halved; 1/2 cup (120 ml) Low-sodium vegetable broth; 1 tsp Dried oregano; 1/4 cup (15 g) Fresh parsley, chopped; 1 cup (185 g) Cooked quinoa, for serving

Nutrition

862

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(10)

Cod fillet, skinless8 oz (227 g)

Olive oil3 tbsp (45 ml)

Yellow onion, thinly sliced1/2 medium (70 g)

Garlic, minced3 cloves (9 g)

Diced tomatoes, canned, undrained14.5 oz (411 g)

Kalamata olives, pitted and halved1/4 cup (40 g)

Low-sodium vegetable broth1/2 cup (120 ml)

Dried oregano1 tsp

Fresh parsley, chopped1/4 cup (15 g)

Cooked quinoa, for serving1 cup (185 g)

Instructions

Preheat oven to 400°F (200°C).

In a large oven-safe skillet or baking dish, heat 2 tbsp of the olive oil over medium heat. Add the sliced onion and sauté until softened, about 5-7 minutes.

Add the minced garlic and cook for 1 minute more until fragrant.

Stir in the diced tomatoes (with their juice), Kalamata olives, vegetable broth, and dried oregano. Bring to a simmer.

Nestlé the cod fillets into the tomato mixture. Drizzle the remaining 1 tbsp of olive oil over the fish.

Transfer the skillet/dish to the preheated oven and bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

While the fish bakes, prepare the quinoa according to package directions or use pre-cooked quinoa.

Once the fish is done, remove from the oven. Garnish with fresh chopped parsley.

Serve the baked fish and tomato-olive sauce over a bed of cooked quinoa.