Braised Seafood Plaki with Tomatoes and Herbs
A hearty Greek-style seafood casserole simmered with ripe tomatoes, garlic, and fresh herbs for a rich, aromatic dish. This greek-inspired seafood ready in about 45 minutes pairs large shrimp, peeled and deveined, extra virgin olive oil, medium, thinly sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into chunks white fish fillets (cod or haddock)
- 8 oz large shrimp, peeled and deveined
- 3 tbsp extra virgin olive oil
- 1 medium, thinly sliced yellow onion
- 4 cloves, minced garlic cloves
- 4 medium, chopped ripe tomatoes
- 1/4 cup, chopped fresh parsley
- 2 tbsp, chopped fresh dill
- 1/2 cup dry white wine
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- for serving lemon wedges
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large ovenproof skillet or casserole, heat 3 tbsp extra virgin olive oil over medium heat. Add 1 medium thinly sliced yellow onion and sauté for 5 minutes until softened.
- Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant without browning.
- Step 3: Stir in 4 medium chopped ripe tomatoes, 1/2 cup dry white wine, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Simmer the sauce over medium heat for 10 minutes until it thickens slightly.
- Step 4: Gently nestle 1 lb chunks of white fish fillets and 8 oz peeled deveined shrimp into the tomato sauce. Sprinkle 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh dill evenly over the seafood.
- Step 5: Transfer the skillet to the preheated oven and bake uncovered for 15-18 minutes until the fish flakes easily with a fork and shrimp turn pink.
- Step 6: Remove from oven and let rest for 5 minutes. Serve hot with lemon wedges for squeezing over the seafood.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Braised Seafood Plaki with Tomatoes and Herbs take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised Seafood Plaki with Tomatoes and Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Braised Seafood Plaki with Tomatoes and Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Seafood Plaki with Tomatoes and Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised Seafood Plaki with Tomatoes and Herbs?
Greek seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
