Psari sto Fourno — Greek Baked Fish

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Palace of Knossos

📍 Where this dish comes from: Crete · Palace of Knossos
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Psari sto Fourno — Greek Baked Fish, plated and ready to serve

Psari sto fourno — whole fish or fillets baked in olive oil with lemon, garlic, tomatoes, and herbs — is the kind of weeknight meal that somehow feels like a special occasion every time. The fish steams inside the vegetables and emerges flaky, perfumed with oregano, and swimming in the most incredible natural sauce that begs to be absorbed by… well, by anything.

What You’ll Need

Ingredients for Psari sto Fourno — Greek Baked Fish

Psari sto Fourno — Greek Baked Fish

Psari sto fourno — whole fish or fillets baked in olive oil with lemon, garlic, tomatoes, and herbs — is the kind of weeknight meal that somehow feels like a special occasion every time.
Print Recipe
Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 315kcal

Ingredients

  • 2 lbs sea bass or sea bream fillets (or 1 whole fish scored)
  • 4 tbsp extra-virgin olive oil
  • 3 garlic cloves thinly sliced
  • 2 cups cherry tomatoes halved
  • 1 lemon thinly sliced
  • 1 small zucchini sliced
  • 1 tsp dried oregano
  • 1/2 cup dry white wine
  • Salt and pepper
  • Fresh parsley and capers to finish

Instructions

  • Preheat oven to 400F (200C). Lightly oil a large baking dish.
  • Spread zucchini slices across the bottom of the dish. Scatter garlic and cherry tomatoes over the zucchini.
  • Lay fish over the vegetables. Season generously with salt, pepper, and oregano.
  • Arrange lemon slices over fish. Drizzle everything with olive oil.
  • Pour white wine around the edge of the dish (not over the fish).
  • Bake 20-25 minutes until fish flakes easily. Scatter capers and parsley over the top and serve directly from the dish.

Nutrition

Serving: 1serving | Calories: 315kcal | Protein: 34g | Fat: 17g | Fiber: 2g
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Cooking Psari sto Fourno — Greek Baked Fish in the kitchen

Health Benefits

  • Sea bass is an exceptional source of lean protein and omega-3 DHA and EPA fatty acids — the forms the brain uses most directly.
  • White wine in cooking adds polyphenol antioxidants while most alcohol burns off.
  • Zucchini provides vitamin C, potassium, and manganese.

Pairs Well With

  • Classic Greek Salad (Horiatiki)
  • Tzatziki Cauliflower Rice
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