Psari me damaskevmata (Fish fillets with prunes)

Sweet meets savoury in this Mediterranean classic 🇬🇷 Tender baked fish with juicy prunes, olives and fresh parsley... A simple, flavour-packed Greek dinner in 30 minutes.

This is an edited extract from Thessaloniki by Meni Vale, published by Hardie Grant Books.

Serves: 4

Time to make: 30 mins , plus overnight soaking of prunes

Ingredients

More weights & measures

600g flounder fillets
2 tablespoons olive oil
½ cup white wine
20 prunes, soaked in water overnight (or for at least 2–3hours) and drained
20 green olives
½ cup finely chopped fresh flat leaf (Italian) parsley

To serve
rice
green salad

Instructions

Stay Awake

1 Preheat the oven to 180°C.

2 Put the fish fillets in an ovenproof dish and drizzle with the olive oil. Pour in the white wine and ½ cup of water, then pop the prunes and olives around the fish and season well with salt and pepper. Bake for 20–25 minutes or until the fish is cooked through but still tender.

3 Sprinkle with the parsley and serve with rice and a green salad.

Nutrition Info (per serve)

Calories 313 cal

Kilojoules 1308 kJ

Protein 20 g

Total fat 16 g

Saturated fat 2.6 g

Carbohydrates 13 g

Sugar 13 g

Dietary fibre 3.8 g

Sodium 741 mg

Calcium 73 mg

Iron 0.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.