Equipment
Ingredients
roasted potatoes
- 1000 g potatoes, peeled and cut into large wedges
- 1 stock cube
- 250 ml boiling water
- 100 ml olive oil
- 6 g dried oregano
- 2 lemon, juiced
- 6 garlic, crushed
- 100 g feta cheese, crumbled
- 2 g sea salt
- 1 g black pepper, freshly ground
psari plaki
- 70 ml olive oil
- 2 red onion, thinly sliced
- 4 garlic, thinly sliced
- 6 g dried oregano
- 1 g aleppo pepper
- 400 g canned tomatoes
- 100 ml water
- 15 g fresh parsley, finely chopped
- 30 ml capers
- 60 g black olives, roughly chopped
- 600 g white fish
- 1 g ground cumin
- 1 lemon
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F).
Place the potato wedges in a single layer inside a large roasting tray.
Dissolve the stock cube in 250ml of boiling water within a measuring jug.
Whisk 100ml olive oil, 6g dried oregano, the juice of 2 lemons, and 6 crushed garlic cloves into the stock.
Season the liquid with sea salt and black pepper, then pour the mixture over the potatoes and toss to coat.
Roast the potatoes in the preheated oven for 60 minutes.
Turn the potatoes over and roast for an additional 25–30 minutes until they are golden and crisp.
Heat 70ml olive oil in a large flameproof frying pan over medium-low heat.
Add the sliced red onions and 4 sliced garlic cloves to the pan and sauté for 10 minutes until softened.
Stir in the oregano and Aleppo pepper.
Add the canned tomatoes and 100ml water, breaking up the tomatoes with a spoon.
Bring the sauce to a boil, then reduce heat and simmer for 15 minutes until thickened.
Stir in most of the parsley, the capers, and the chopped olives.
Pat the fish fillets dry with kitchen paper and season with salt, pepper, cumin, and the remaining oregano.
Place the fish in a non-reactive bowl and coat with the juice of half a lemon.
Nestle the fish portions into the tomato sauce and bake in the oven at 200°C (400°F) for 20–25 minutes.
Squeeze the remaining lemon half over the fish and garnish with the remaining parsley.
Crumble the feta cheese over the roasted potatoes and serve alongside the fish.
Chef's Notes
- For the crispiest roasted potatoes, ensure they are well-spaced on the roasting tray and avoid overcrowding, which can lead to steaming rather than roasting.
- When preparing the tomato sauce, allow it to simmer and thicken sufficiently. This concentrates the flavors and prevents the sauce from being too watery when the fish is added.
- Don't overcook the fish. White fish cooks quickly, and it should be just opaque and flake easily. Overcooked fish will be dry and tough.
- Taste and adjust the seasoning of both the potatoes and the plaki sauce before serving. The acidity from the lemon and the saltiness from the capers and feta can vary.
- For an extra layer of flavor, consider adding a splash of white wine to the tomato sauce while it simmers.
Storage
Refrigerator: 2 days — Store fish and potatoes in separate airtight containers.
Reheating: Reheat in an oven at 175°C (350°F) until the internal temperature reaches 74°C (165°F).
