Name: Kafeneion’s baked blue-eye trevalla with tomato and onion sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 160 ml (2/3 cup) extra-virgin olive oil; 1 onion (200gm), thinly sliced; 3 garlic cloves, crushed; 500 gm ripe tomatoes, coarsely chopped; 2 tbsp tomato paste; 4 skinless blue-eye trevalla fillets (250gm each); 1½ tbsp lemon juice; 2 tsp baby capers, drained; Greek oregano and lemon wedges, to serve

Kafeneion’s baked blue-eye trevalla with tomato and onion sauce

Also known as Psari Plaki, the classic summer dish is well-loved around Greece.

Baked blue-eye trevalla with silver fork on white serving platter with lemon wedge.

Serves 4

Prep

15M

Cook

20M

Resting

10M

Total

35M

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Melbourne’s Kafeneion shares its recipe for Psari Plaki, a classic summer dish eaten all over Greece. Psari Plaki is a baked fish recipe with tomato and onion sauce in which any firm white fish can be used. In this recipe, blue-eye trevalla is used.

Ingredients

160 ml (2/3 cup) extra-virgin olive oil

1 onion (200gm), thinly sliced

3 garlic cloves, crushed

500 gm ripe tomatoes, coarsely chopped

2 tbsp tomato paste

4 skinless blue-eye trevalla fillets (250gm each)

1½ tbsp lemon juice

2 tsp baby capers, drained

Greek oregano and lemon wedges, to serve

Method

Preheat oven to 180˚C fan-forced. Heat 125ml oil in a large frying pan large enough to fit fish. Add onion, garlic, tomato and paste, and cook, stirring frequently, until onion and tomato are soft (5-6 minutes). Add 60ml water and return mixture to the boil (1-2 minutes).

Season fish all over, then place on top of tomato mixture; drizzle fish with lemon juice. Cover with foil and bake until fish is just cooked (15 minutes). Stand covered for 10 minutes to rest.

Remove foil, scatter with capers and Greek oregano. Drizzle with remaining oil and serve with lemon wedges.

Recipe by Stavros Konis

Styling by Steve Pearce

Ingredients

Method

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