Psari Spetsiotiko - Fish, Spetsai Style
This makes an excellent first course with dry white Demesticha or Samos wine.
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
fish
snapper, porgy, mullet,or any favorite, cleaned, left whole or sliced into steaks |
|
| 1 | each |
lemon
juiced |
|
| 1 | x |
salt
|
*
|
| ⅓ | 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
granulated |
|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
fish
snapper, porgy, mullet,or any favorite, cleaned, left whole or sliced into steaks |
|
| 1 | each |
lemon
juiced |
|
| 1 | x |
salt
|
*
|
| 79 | ml |
olive oil
|
|
| 4 | each |
tomatoes
ripe, fresh or canned, peeled and chopped |
|
| 59 | ml |
white wine
more if necessary |
*
|
| 4 | each |
garlic cloves
|
|
| 2.5 | ml |
sugar
granulated |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 237 | ml |
parsley leaves
chopped fresh |
|
| 1 | x |
bread crumbs
|
*
|
| 1 | x |
tomato juice
if necessary |
*
|
Directions
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.
