Name: Fish with Split Pea and Tomato Garlic Sauce from Santorini (Brandada Santorinis me Fava)
Yield: Makes 4 servings
Cuisine: Greek
Ingredients: 4 firm white-fleshed fish fillets or steaks, such as snapper, grouper or monkfish (about 2 pounds total), rinsed and patted dry; Salt and freshly ground black pepper; 3 tablespoons chopped fresh flat-leaf parsley; ½ cup oil-packed sun-dried tomatoes, coarsely chopped; 2–3 tablespoons water or dry white wine; 2 tablespoons tomato paste; 2½ cups Yellow Split Peas with Garlic, without the toppings (or see Note); 1 medium tomato, cored and thinly sliced; 1 teaspoon Aleppo pepper or pinch of crushed red pepper flakes (optional); About 5 tablespoons olive oil; 1 tablespoon dried oregano, crumbled

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THIS IS the Cypriot version of brandada, or brandade, the salt cod dish that is also native to Spain and the south of France. Salt cod is cheap and readily available all over Greece, and it can be easily found in the United States, but I have adapted the recipe so it can be prepared with either fresh or salted fish. The fish is briefly baked, covered with a garlicky sauce and topped with sliced tomatoes. The result is a tasty, hearty dish.

Serve with a green salad or w