Name: Psari Psito (Greek Baked Fish)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Greek
Ingredients: Whole sea bream or sea bass (about 1 kg); Olive oil – 5 tbsp; Lemon juice – 3 tbsp; Garlic – 2 cloves, minced; Fresh parsley – 2 tbsp, chopped; Salt – 1½ tsp; Black pepper – ½ tsp

Psari Psito is a beautiful Greek baked fish recipe that I make when I want something light, fresh, and full of Mediterranean flavor. The combination of lemon, olive oil, garlic, and parsley gives the fish a clean and aromatic taste that feels both simple and elegant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whole sea bream or sea bass (about 1 kg)

Olive oil – 5 tbsp

Lemon juice – 3 tbsp

Garlic – 2 cloves, minced

Fresh parsley – 2 tbsp, chopped

Salt – 1½ tsp

Black pepper – ½ tsp

Directions

I start by preheating the oven to 190°C (375°F).

Next, I rinse the fish well and pat it dry with paper towels. Then I score both sides of the fish with a sharp knife so the seasoning can soak in better.

I season the fish inside and out with salt and black pepper.

In a small bowl, I mix the olive oil, lemon juice, and minced garlic until combined.

Then I brush this mixture generously over the fish and also inside the cavity.

I place the fish in a baking dish and sprinkle the chopped fresh parsley over the top.

I bake the fish uncovered in the preheated oven for 30 to 35 minutes, until it becomes tender and flakes easily with a fork.

I like to serve it hot with extra lemon wedges on the side for even more brightness.

Servings and timing

This recipe makes 3 servings, which works well for a small family meal or a cozy dinner.

Prep time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

Variations

I can easily change this recipe in a few simple ways depending on what I have in the kitchen. Sometimes I add a few lemon slices on top of the fish before baking for a stronger citrus flavor. I also like adding fresh oregano or dill when I want a slightly different herbal note. If sea bream or sea bass is not available, I can use another whole white fish that bakes well. For a fuller meal, I sometimes place sliced potatoes, onions, or tomatoes around the fish so they cook in the flavorful juices.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. When I want to reheat the fish, I prefer using the oven at a low temperature so it stays moist and does not dry out. I can also reheat it gently in the microwave, but I do this in short intervals. If I have leftover fish, I sometimes flake it and use it cold in a salad or warm it lightly for a simple lunch.

FAQs

What type of fish works best for Psari Psito?

I find that whole sea bream or sea bass works best because both have a delicate texture and mild flavor that pairs perfectly with lemon, olive oil, and herbs.

How do I know when the fish is fully cooked?

I check whether the fish flakes easily with a fork and looks opaque throughout. That usually tells me the fish is tender and ready to serve.

Can I use dried herbs instead of fresh parsley?

I can use dried herbs if needed, but I prefer fresh parsley because it gives the dish a brighter and fresher taste.

Can I prepare the fish ahead of time?

I can clean, season, and brush the fish with the lemon and olive oil mixture ahead of time, then keep it refrigerated until I am ready to bake it.

What can I serve with this baked fish?

I like serving it with roasted vegetables, boiled potatoes, a Greek salad, rice, or crusty bread to soak up the flavorful juices.

Conclusion

Psari Psito is one of those timeless recipes that proves simple ingredients can create something truly special. I love how fresh, light, and flavorful it is, and I appreciate that it comes together with very little effort. Whether I make it for a family dinner or a quiet meal at home, this Greek baked fish always feels comforting and delicious.

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