There’s something deeply grounding about waking up early in Mykonos, heading to the port in the morning light, and finding yourself shoulder-to-shoulder with locals, all gathered for one thing: fresh, wild caught fish.
When the winds are calm, fishing boats dock quietly, unloading their glistening catch, the kind of fish that tells you it was in the sea only hours ago. I had arrived with thoughts of barbounia (red mullet) or sea bream, but as soon as I laid eyes on the stunning, crimson-toned scorpion fish , large, fierce-looking, and undeniably fresh, I knew Psari Plaki was calling.
This traditional Greek baked fish dish is all about celebrating the fish itself, wrapped in a simple but beautifully balanced tomato, herb, and olive oil sauce. While some versions include potatoes, carrots, or celery, I wanted to let the fish sing, keeping the ingredients minimal and the flavors clean, just as many locals still do.
And with the sea breeze coming through the kitchen window, and a bag of just bought scorpion fish on the counter, I got to work.
Notes from the Port
Cooking this dish reminded me that the best meals often begin not in the kitchen, but at the source, with the ingredients, the people, and the stories behind them. The local fishermen who greet you with a smile, the seasoned women inspecting the gills and eyes for freshness, the quiet hum of boats bobbing in the water, this is Mykonos, beyond the beaches and boutiques.
Psari Plaki is more than just baked fish. It’s respect for the sea, a celebration of simplicity, and a reminder that sometimes, less is truly more especially when your ingredients are this fresh.
Have you ever tried cooking with scorpion fish? Or visited a local fish market on your travels? Let me know in the comments or tag me if you make this dish — I’d love to see your version of a sea classic. 🐟💙
Καλή όρεξη!
Special Thanks
A big thank you to I Wish Mykonos for making this series possible and for helping bring the best of Mykonos to you—from local flavours to unforgettable moments. 💙🇬🇷 If you’re looking for somewhere unforgettable to stay with many friends and family all in one place, be sure to check out @iwishmykonos!
PSARI PLAKI | Mykonos Edition
Mary PolitisIngredients
- 2 whole scorpion fish scaled and cleaned (or substitute with sea bream, grouper, or any firm white-fleshed fish)
- 1/3 cup extra virgin olive oil
- 2 large onions thinly sliced
- 5 garlic cloves chopped
- 700 g tomato passata or 5 large ripe tomatoes, grated or finely chopped
- 1 tsp dried throumbi or oregano
- A handful of fresh dill chopped
- Salt & freshly ground black pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- In a saucepan, heat the olive oil, then sauté the onions and garlic until soft and fragrant, about 10 minutes.
- Add the tomato passata or fresh tomatoes, along with salt, pepper, and the throumbi. Let the sauce simmer for 15–20 minutes until slightly reduced and aromatic. Stir through the fresh dill.
- In a baking dish large enough to fit the fish, spread a layer of the sauce on the bottom. Place the cleaned fish on top, scoop some of the sauce inside the fish cavity, and cover with the remaining sauce. Drizzle with more olive oil and cover tight with foil.
- Bake uncovered for 35–45 minutes, depending on the size of the fish, until the flesh is tender and flakes easily with a fork. Baste the fish once or twice with the sauce during baking to keep it moist.
- Serve warm, with crusty bread, lemon wedges, and a crisp village salad on the side. A glass of chilled white wine or ouzo? Absolutely.