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Sardelles Plaki - Fresh Sardines with Tomatoes

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dpappas87

dpappas87

Active member
I like to try different things when it comes to Greek food, and lately I’ve been experimenting with more traditional variations. I make plaki fairly often—usually with cod or haddock—and it always turns out great. But on a trip to Greece a few years ago, I had sardelles plaki at a seaside taverna and loved how flavorful it was. I’ve been thinking about trying it at home, but I’m not sure if there’s anything different I should know when using sardines instead of a white fish fillet.

Has anyone here made sardelles plaki from scratch? Do you use fresh or canned sardines? Any prep tips—like whether to remove the heads or bones? I’d love to hear how you season it and what you serve it with. Thanks in advance for any advice!
 
I’ve made sardelles plaki a few times, and it’s a total gem of a dish—brings back that seaside taverna flavor perfectly! Fresh sardines definitely give the best result if you can get them. I remove the heads and guts but usually leave the bones in; they’re soft enough after baking, and they add flavor (though you can debone if preferred).

For seasoning, I keep it traditional: lots of olive oil, sliced onions, garlic, tomatoes, parsley, a bay leaf, and a touch of vinegar or lemon juice. Sometimes I add thin slices of potato or zucchini to make it more filling.

It bakes quickly—no need for a long cook like with thicker fillets. I usually serve it with crusty bread, a green salad, and a little ouzo if I’m feeling festive.
 
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