Greek Baked Fish with Cauli Mash



PSARI PLAKI aka GREEK BAKED FISH is a delicious and healthy traditional recipe served with tomatoes, garlic, extra virgin olive oil, and herbs. This is one of my favourite meals to enjoy all year round but especially when we have family over so I’ll be adding this to my seafood-themed Easter menu for a lighter and healthier Easter spread this year. This recipe is authentic to our family and just the way my parents love to enjoy fish but I have added my own twist this year by adding a creamy cauliflower mash. I am aware many kids prefer potatoes over cauliflower so alternatively, you can serve it with mashed potatoes, fragrant rice, or Greek baked potatoes.


On a side note: I had a few ask me via social media about the plate wear and I will add a link here to where I purchased it from:

https://palinopsia.com.au/collections


And now, here is a fun clip my daughter and I put together to show you how simple it is to cook our Psari Plaki and as always come on over to my Instagram and Facebook page to say hello! Enjoy! xx



Baked Fish:

4 x 200g Barramundi fillets (or white firm fish fillets)

3 tablespoons extra virgin olive oil

1 large brown onion, sliced

4 cloves garlic, finely chopped

¼ cup dry white wine

400g diced tomatoes

½ cup kalamata olives, sliced

1 tablespoon fresh rosemary leaves finely chopped

1 teaspoon Greek dried oregano

½ teaspoon sweet paprika

½ cup flat-leaf parsley, finely chopped

1 tablespoon lemon juice

Sea salt and pepper


Cauliflower Mash:

1 small head cauliflower, cut into small florets

1 large potato, peeled, diced into small cubes

2 tablespoons butter (use dairy-free option if needed)

¼ cup full cream milk (use dairy-free option if needed)

1 teaspoon ground garlic

¼ teaspoon nutmeg

Sea salt and pepper, a generous amount -when you've salted the food, add a little more! 😂


1. Add to a frying pan the extra virgin olive oil, rosemary leaves, and onions. Sauté for a few minutes then add the garlic, tomatoes, olives, oregano, paprika, and parsley and cook for 3 minutes, stirring occasionally. Season generously. Finally, add the wine, bring it to boil for a few minutes and then turn off the heat.

2. Preheat oven to 200C fan-forced. Ladle half the sauce into a baking dish, then lay the fish over the top. Squeeze the lemon over the fish and season generously with sea salt and pepper. Cover with the remaining sauce.

3. Place in the oven for 20 minutes or until the fish pulls apart easily with a fork.

4. In the meantime, prepare the cauliflowers mash. Bring to boil the cauliflower and potato for 15 minutes. Drain well.

5. Place into a food processor and add the milk, butter, garlic, nutmeg and seasoning and pulse until creamy and smooth.

6. Serve the fish over some cauliflower mash and spoon some extra tomato and onion mixture over the top.


NOTE: Alternatively, serve with rice or baked potatoes.



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