Psári Spetsiótiko

Name: Psári Spetsiótiko (Fish Baked in the Manner of the Islanders of Spétsai)
Yield: Serves Four
Cuisine: Greece
Ingredients: 1 whole fish weighing about 1 kg (2¼ lb), e.g. a sea bass or denté or bluefish; or a pair of fish weighing ½ kg (1 lb 2 oz) each, e.g. mackerel; or 4 fish steaks of 200 g (6 oz); 225 ml (8 fl oz) olive oil; 2–3 tomatoes; 1 clove garlic, mashed; chopped parsley; salt and pepper; salt and pepper; a handful of breadcrumbs; 4–5 tbs white wine (or water), if needed

Fish Baked in the Manner of the Islanders of Spétsai

Preparation info

Serves
Four

Difficulty
Easy

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.

Ingredients

1 whole fish weighing about 1 kg (2¼ lb), e.g. a sea bass or denté or bluefish; or a pair of fish weighing

Europe
Greece
Fish course
Pescatarian
Mediterranean

Method

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