Baked Fish from the Island of Spetsai

From the 1997 KLO dinner — Greece

Baked Fish from the Island of Spetsai

Psari a la Spetsiota

  • 1 whole fish, about 2 to 3 lbs (sea bass, bream, grey mullet), OR steaks of halibut or cod
  • 1/2 cup olive oil
  • salt & ground black pepper
  • 2 Tbsp chopped fresh basil
  • 2 cloves garlic, peeled & thinly sliced
  • 1/2 cup dry white wine
  • 3 Tbsp chopped fresh parsley
  • 14 oz can of tomatoes, minced, OR 12 oz fresh tomatoes, peeled & minced
  • 2 oz fresh breadcrumbs (made from toasted, stale bread)

Clean, rinse, & drain the fish. Oil a roasting dish with a little of the oil. Place the fish in it and season all around and inside with salt & pepper. Place the basil inside the fish.

Prepare the sauce in a separate bowl by mixing the remaining olive oil, garlic, wine, parsley, tomatoes; season with salt & pepper.

Spoon the sauce over the fish and sprinkle with half the breadcrumbs. Bake in a 375 F oven for 20 to 25 minutes. Turn the fish over carefully, baste it all over with some of its sauce, and sprinkle with remaining breadcrumbs. Continue baking for an additional 20 minutes, or until the fish flakes.

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