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Psari Spetsiotiko - Fish, Spetsai Style

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This makes an excellent first course with dry white Demesticha or Samos wine.













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2pounds fish snapper, porgy, mullet,or any favorite, cleaned, left whole or sliced into steaks
1each lemon juiced
1x salt *
cup olive oilVideo
4each tomatoes ripe, fresh or canned, peeled and chopped
¼cup white wine more if necessary*
4each garlic clovesVideo
½teaspoon sugarVideo granulated
1x salt *
1x black pepper freshly ground*
1cup parsley leaves chopped fresh
1x bread crumbs *
1x tomato juice if necessary*
* not incl. in nutrient facts


Wash and dry the fish (if using dried cod be sure it was soaked overnight), then sprinkle with salt and lemon juice, particulary inside the neck area if using fish with heads on.

Arrange on a baking-serving dish and set aside while you prepare the sauce.

Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes.

The amount of garlic may be reduced, but it is the most important ingredient.

Season with salt and pepper.

Sprinkle the fish with a light coating of bread crumbs and then with the chopped parsley, then spoon the hot sauce over the fish.

Repeat the procedure until all the sauce has been used, ending with a topping of bread crumbs.

Bake in a moderate oven (350 F) for 30 to 40 minutes, depending on the size of the fish, basting twice with the sauce.

A golden crust will form on the fish, characteristic of this famous style.

During the baking period, add some wie or tomato juice if necessary; some sauce should remain around the fish.

Serve hot.

First published: last updated: 2015-03-05




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Nutrition Facts

Serving Size 404g (14.3 oz)
Amount per Serving
Calories 46743% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 191mg 64%
Sodium 316mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 111g
Vitamin A 51% Vitamin C 73%
Calcium 19% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

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