Psári Spetsiótiko

Fish Baked in the Manner of the Islanders of Spétsai

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

Spétsai is an island in the Cyclades, not far from Athens. The recipe which follows is one of the comparatively few Greek fish dishes which has a title showing whence it comes.


  • 1 whole fish weighing about 1 kg ( lb), e.g. a sea bass or denté or bluefish; or a pair of fish weighing


Wash and clean the fish as usual. Make the sauce by mixing together the olive oil, tomatoes (peeled and chopped) or tomato purée, parsley and garlic, adding salt and pepper.

Oil a baking dish and lay the fish in it, surrounded and covered by sauce. Put half of the breadcrumbs on top of the fish, then spoon sauce over this, add the remaining breadcrumbs, and then more sauce and more pars