Psari spetsiotiko - fish, spetsai style
Fish Greek Seafood
Last updated 6/12/2012 12:56:02 AM. Recipe ID 18053. Report a problem with this recipe.
Title: Psari spetsiotiko - fish, spetsai style
Categories: Greek, Fish, Seafood
Yield: 4 servings
2 lb Fish
-(snapper, porgy, mullet,
-OR any favorite), cleaned
-and left whole or sliced
1 Lemon; juiced
1/3 c Olive oil
4 Ripe tomatoes
-(fresh or canned)
- peeled and chopped
1/4 c White wine
- (more if necessary)
4 Garlic cloves; sliced
1/2 ts Granulated sugar
Freshly ground black pepper
1 c Chopped fresh parsley
Tomato juice, if necessary
Wash and dry the fish (if using dried cod be sure it was soaked
overnight), then sprinkle with salt and lemon juice, particulary
inside the neck area if using fish with heads on. Arrange on a
baking-serving dish and set aside while you prepare the sauce.
Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar
and simmer for 10 to 15 minutes. (The amount of garlic may be
reduced, but it *IS* the most important ingredient.) Season with
salt and pepper.
Sprinkle the fish with a light coating of bread crumbs and then with
the chopped parsley, then spoon the hot sauce over the fish. Repeat
the procedure until all the sauce has been used, ending with a
topping of bread crumbs. Bake in a moderate oven (350 F) for 30 to
40 minutes, depending on the size of the fish, basting twice with the
sauce. (A golden crust will form on the fish, characteristic of this
famous style.) During the baking period, add some wie or tomato juice
if necessary; some sauce should remain around the fish. Serve hot.
NOTE: This makes an excellent first course with dry white Demesticha
or Samos wine.
Didn't find the recipe you were looking for? Search for more here!