Psari Plaki Lemesou (Limassol Harbor Sea Bream Baked with Coriander, Tomatoes & Lemon) – Authentic Cyprus Recipe
Limassol coastal fish bake infused with Cyprus’s signature crushed coriander seeds and fresh lemon.
- Country of Origin
- 🇨🇾 Cyprus (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Mediterranean sea bream or sea bass fillets, Sliced potatoes, Crushed tomatoes and celery, Crushed coriander seeds, Garlic
Ingredients for Psari Plaki Lemesou (Limassol Harbor Sea Bream Baked with Coriander, Tomatoes & Lemon) (4 Servings)
- 1.25 lbs (or 2.5 cups) Mediterranean sea bream or sea bass fillets, prepped into bite-sized pieces
- 1.5 cups sliced potatoes, washed and trimmed
- 1 cup crushed tomatoes and celery
- 1 medium onion and 3 cloves garlic, finely minced with crushed coriander seeds
- 1.5 tbsp traditional Cyprus seasoning (garlic, flat-leaf parsley, dry white wine, lemon)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, crushed coriander seeds, and garlic, flat-leaf parsley, dry white wine, lemon for 3 minutes until fragrant.
- Combine Mediterranean sea bream or sea bass fillets and sliced potatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with crushed tomatoes and celery and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.