Bright seafood mullet plaki & fresh salad
Baked mullet swims in a sauce of tomato, garlic and olive oil, paired with a crisp seasonal salad—seafood flavor mingles with bright greens for a meal both hearty and refreshing.
Ingredients for the Fish
- 1 mullet, approximately 1 kg
- 2 ripe tomatoes, finely chopped
- 2 tablespoons dill, finely chopped
- 1 onion, sliced
- 1-2 garlic cloves, finely chopped
- 1 teaspoon oregano
- 50 ml water
- Salt
- Pepper
- Olive oil
Preparation for the Fish
- Clean the fish thoroughly, cut it into pieces, rinse well, and place it in a baking dish.
- Add salt, pepper, dill, garlic, onion, oregano, water, and olive oil. Mix everything well to coat the fish with all ingredients.
- Bake in a preheated oven at 170-190°C (338-374°F) for about 30-40 minutes, adjusting based on your oven.
Ingredients for the Salad
- 5-6 lettuce leaves, chopped
- 2 sprigs of dill, finely chopped
- 1 fresh spring onion, finely chopped
- Salt
- Lemon juice
- 1 tablespoon olive oil
Preparation for the Salad
- Wash the lettuce thoroughly and chop it into a bowl.
- Add the dill, spring onion, a pinch of salt, lemon juice, and olive oil. Mix well to combine.
Flavorful seafood aroma
Tender mullet fillets infused with tomato-garlic sauce release savory waves in every bite; the salad’s crisp textures and vibrant herbs contrast with the warmth of plaki.
Savory seafood + garden harmony
Olive oil and lemon in the dressing lift the mullet’s richness; fresh greens like lettuce, cucumber, onion add crunch—seafood meets garden in perfect balance.
This dish beautifully marries the tender, aromatic flavors of the baked mullet with a refreshing, tangy salad. It’s a light, wholesome meal with all the freshness and simplicity of Mediterranean cooking. Enjoy every bite!
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