My Recipe for Psari sto Fourno (Greek Baked Fish)

[axariotisxy]

I wanted to share my recipe for Psara sto Fourno. This is my go to for fasting days and also I love fish!

Ingredients​

For the fish:

• 2 whole white fish (such as sea bass, branzino, or snapper), about 1½ pounds each, cleaned and scaled
• 3 tablespoons olive oil
• Juice of 2 lemons (about ¼ cup)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 2–3 sprigs fresh parsley (optional, for inside the fish)

For the vegetables (the “bed”):

• 3 medium potatoes, peeled and sliced ¼ inch thick
• 1 large red onion, sliced
• 2 medium tomatoes, sliced
• 1 green bell pepper, sliced (optional)
• ¼ cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• ½ cup water or white wine

Instructions​

1. Preheat oven to 400°F (200°C).
   Lightly oil a large baking dish (about 9x13 inches).
2. Prepare the vegetable bed.
   Layer the potatoes, onions, tomatoes, and bell pepper evenly in the dish. Drizzle with ¼ cup olive oil, sprinkle with oregano, salt, and pepper. Add the ½ cup water or wine. Roast uncovered for 20 minutes to start softening the vegetables.
3. Prepare the fish.
   Rinse and pat dry. Rub inside and out with olive oil, salt, pepper, minced garlic, and oregano. Place lemon slices and parsley inside each cavity.
4. Bake the fish.
   Remove the dish from the oven and nestle the fish on top of the vegetables. Drizzle with the lemon juice. Bake uncovered for 20–25 minutes, or until the fish flakes easily with a fork and the potatoes are tender.
   (For fillets instead of whole fish, bake 15–20 minutes.)
5. Finish and serve.
   Spoon the pan juices over the fish before serving. Garnish with extra lemon wedges and fresh parsley.