Psari plaki (baked fish) with roasted lemon, oregano and feta potatoes

By Georgina Hayden
From Saturday Kitchen

Ingredients

For the roast potatoes:

• Waxy potatoes: 1kg/2lb 4oz, Cyprus if possible, peeled and cut into large wedges
• Stock cube: 1 (chicken or vegetable)
• Olive oil: 100ml/3½fl oz
• Dried oregano: 2 tsp
• Lemons: 2, juice only
• Garlic cloves: 6, crushed
• Feta: 100g/3½oz
• Sea salt and freshly ground black pepper: to taste

For the psari plaki:

• Olive oil: 5 tbsp
• Red onions: 2, thinly sliced
• Garlic cloves: 4, thinly sliced
• Dried oregano: 2 tsp
• Aleppo pepper: ½ tsp (or ¼ tsp dried red chilli flakes)
• Whole plum tomatoes or passata: 400g tin
• Fresh flat-leaf parsley: ½ bunch, finely chopped
• Capers: 2 tbsp
• Pitted black olives: 60g/2¼oz, roughly chopped
• White fish (such as cod or haddock): 600g/1lb 5oz
• Ground cumin: ½ tsp
• Lemon: 1
• Sea salt and freshly ground black pepper: to taste

Method

1. Prepare the potatoes:
   • Preheat oven to 200C/180C Fan/Gas 6.
   • Place potato wedges in a single layer in a roasting tray.
   • Dissolve stock cube in 250ml boiling water, whisk in olive oil, oregano, lemon juice, and garlic.
   • Pour mixture over potatoes, season with salt and pepper, and toss to coat.
2. Roast the potatoes:
   • Arrange potatoes in a single layer and roast for 1 hour.
   • Turn potatoes and roast for another 25-30 minutes until golden and crisp.
3. Prepare the psari plaki sauce:
   • In a large pan, sauté onions and garlic in olive oil for 10 minutes.
   • Add oregano, Aleppo pepper, tomatoes, and water. Simmer for 15 minutes.
   • Stir in parsley, capers, and olives.
4. Prepare the fish:
   • Cut fish into portions if necessary.
   • Season with salt, pepper, cumin, and remaining oregano.
   • Squeeze half a lemon over the fish and toss to coat.
5. Bake the fish:
   • Nestle seasoned fish in the tomato sauce.
   • Bake in the oven for 20-25 minutes at the same temperature as the potatoes.
6. Finish and serve:
   • Squeeze remaining lemon half over the psari plaki.
   • Sprinkle with remaining parsley.
   • Crumble feta over the roasted potatoes.
   • Serve the fish with the potatoes.

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