Carp with Sweet-and-Sour Sauce

Sazan en Saltsa

Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

While the Italians use pine nuts and raisins for an agrodolce, or sweet-and-sour sauce, the Greeks use dried currants and walnuts, along with red wine and vinegar, for this Passover specialty from Salonika.


  • 1 whole carp, about 6 pounds, cleaned, or
  • 6 fish fillets such as cod, snapper, halibut


If using a whole fish, clean and fillet the fish, or have your fishmonger do it for you. Divide each fillet into 3 equal pieces. Place the fillets on a platter and sprinkle with salt. In a small bowl, whisk together 2 tablespoons of the olive oil and 2