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Psari Spetsiotiko - Fish, Spetsai Style


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













Trans-fat Free


2 pounds fish
snapper, porgy, mullet,or any favorite, cleaned, left whole or sliced into steaks
1 each lemon
1 x salt
cup olive oil
4 each tomatoes
ripe, fresh or canned, peeled and chopped
¼ cup white wine
more if necessary
4 each garlic cloves
½ teaspoon sugar
1 x salt
1 x black pepper
freshly ground
1 cup parsley leaves
chopped fresh
1 x bread crumbs
1 x tomato juice
if necessary


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.


* not incl. in nutrient facts

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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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