Dinner · Greek · 15 min
Greek Baked Fish with Tomatoes and Olives (Psari Plaki)
- Calories
- 531
- Protein
- 54g
- Carbs
- 64g
- Fat
- 7g
Ingredients
- 8 oz cod fillet
- 3 tbsp olive oil
- 70 g yellow onion
- 3 clove garlic
- 411 g canned diced tomatoes
- 40 g kalamata olive
- 0.5 cup vegetable broth
- 1 tsp oregano
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 cup quinoa
- 15 g fresh parsley
Method
- 01Preheat oven to 400°F (200°C).
- 02Heat 2 tbsp of extra virgin olive oil in a large oven-safe skillet over medium heat. Add sliced yellow onion and sauté until soft and translucent, 5-7 minutes.
- 03Add minced garlic and stir for 1 minute until fragrant.
- 04Add canned diced tomatoes with juice, pitted kalamata olives, vegetable broth, dried oregano, salt, and black pepper. Bring to a simmer.
- 05Nestle cod fillet into tomato sauce and drizzle top with remaining 1 tbsp olive oil.
- 06Transfer skillet to preheated oven and bake for 15-20 minutes, until cod is opaque throughout, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
- 07Warm cooked quinoa and spread onto serving plate.
- 08Spoon baked cod and tomato-olive sauce over quinoa and garnish with fresh chopped parsley.
Cook it with the whole plan around it
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