Baked Cuttlefish with Potatoes (Supiés Plaki Sto Fourno)

EAT

ALEXANDRA'S KITCHEN

Baked Cuttlefish with Potatoes (Supiés Plaki Sto Fourno)

A classic Greek Lenten dish, full of deep flavor and aromas.

By Alexandra's Home

@home.alexandras

March 20, 2026

Baked Cuttlefish with Potatoes (Supiés Plaki Sto Fourno)

By Alexandra's Home

Ingredients

3.3

lbs (about 1.5 kg) 2 large cuttlefish cleaned
1/3

cup (80ml) Gratsi White Wine
4-5

medium tomatoes, peeled and blended
1-2

whole garlic cloves
1.3

lbs (600 gr) onions, sliced
3/4

cup (180 ml) extra virgin olive oil
2-3

medium potatoes, sliced
2-3

tbsp fresh parsley, chopped
Zest of 1/2 orange
Salt & pepper

Instructions

TOTAL TIME

2 hours

4-6 servings

A classic Greek Lenten dish, full of deep flavor and aromas. Tender cuttlefish baked slowly with sweet onions, rich tomato, and potatoes that absorb all the juices. A comforting, traditional meal that brings the sea and home together.

Nine brown onions with papery skins are arranged on a light wooden surface, some with patches of outer skin peeling. The onions vary slightly in size and shape.

Two whole fish covered in black ink are placed in a beige bowl on a wooden surface, with part of a glass of white liquid visible at the top left corner.

A microplane grater, a ceramic spoon with orange zest, and a partially zested orange sit on a wooden cutting board.

STEP 1

Clean the cuttlefish well and remove the skin. Set aside the ink for another recipe. (It’s better to buy it already cleaned, as the ink can get very messy.)
Cut into pieces, pat dry with paper towels, and season with salt and pepper.

A metal bowl filled with water and two raw fish sits in a white kitchen sink, next to a brass faucet and a white sponge on a ceramic holder.

A colander filled with raw, cleaned squid sits on a white dish rack over a sink. The squid are glossy and pale, with visible tentacles and bodies.

Freshly cut pieces of raw squid are arranged on a plate lined with paper towels, placed on a wooden cutting board under natural light.

STEP 2

Heat some olive oil in a pan over medium-high heat.
Sauté the cuttlefish in batches for about 2–3 minutes per batch, just until lightly sealed (not fully cooked).
Remove and set aside.

A close-up of a large, beige enameled cast iron pan on a stovetop with a thin layer of oil spread across the bottom, ready for cooking.

Squid pieces and tentacles are being cooked in a beige pan with some oil. The squid is lightly browned and sizzling on the stovetop.

STEP 3

In the same pan, add a little more olive oil if needed.
Sauté the sliced onions over medium heat for 10–12 minutes, until soft, sweet, and glossy. Add the garlic and cook for 1 minute, until fragrant.

Two peeled garlic cloves sitting on a wooden cutting board with visible grain patterns.

A large white pot filled with a generous amount of thinly sliced white onions, ready to be cooked on a stovetop. The onions are fresh and overlapping in layers.

A large, light-colored pot filled with thinly sliced onions being sautéed, starting to turn translucent, on a stovetop.

STEP 4

Pour in the Gratsi white wine, cover with a lid, and let it simmer for 2–3 minutes so the alcohol evaporates and the flavors concentrate. Add 2/3 of the blended tomatoes and the orange zest.
Cover and let it simmer gently for about 10 minutes, until slightly thickened.Finish with fresh parsley and set aside.

A woman with curly hair wearing a black tank top and white apron stands in a modern kitchen, looking down and picking herbs from a bunch of parsley on a wooden cutting board.

A pot of sliced onions being sautéed, topped with a layer of blended tomatoes and a small spoonful of orange-colored paste in the center.

Large white pot on a stove filled with sliced onions, chunks of white fish, tomato sauce, and chopped parsley, all simmering together. Garlic cloves are visible among the ingredients.

STEP 5

Lightly oil a baking tray.
Spread a thin layer of tomato sauce on the bottom. Layer the sliced potatoes evenly and season with salt. Top with the onion mixture.
Drizzle with olive oil, cover with a wet parchment paper or with a lid and bake in preheated oven 180°C (350°F) for 1 hour, until the potatoes begin to soften.

Thin slices of raw potato are spread out on a wooden cutting board, ready for cooking or further preparation.

Thinly sliced raw potatoes are arranged in overlapping layers in a white rectangular baking dish. Some tomato sauce is visible underneath the potatoes.

A white baking dish filled with sliced cooked onions mixed with herbs and spices, spread evenly across the surface. The onions appear soft and translucent with a light orange seasoning.

STEP 6

Remove from the oven. Place the cuttlefish on top, add the remaining tomato, a drizzle of olive oil, and a little pepper.
Return to the oven and bake for another 35 minutes, until everything is tender and beautifully cooked.

Enjoy warm !