Bream Baked in Wine Sauce

Good-quality fresh fish is better when baked in a wine sauce, rather than in the tomato sauce we tend to overuse in Greece.

Fish cooked in this way can also be eaten cold, and that is one of the reasons I often serve it for summer lunches or dinners, when the last thing you want is to be trapped in front of a hot oven while your guests sip their icy drinks. Serve this accompanied by small steamed potatoes and Steamed Amaranth Salad.