Greek cuisine · Fish & Seafood

Psari Spetsiota (Spetses-Style Baked Fish)

Fish fillets from Spetses baked in the oven under tomato, garlic and parsley, with a crisp breadcrumb crust.

Ingredients · for 4 servings

• 800 g firm white fish fillet
• 1 can chopped tomatoes (400 g)
• 4 garlic cloves
• 1 onion
• 2 tbsp tomato paste
• 1 bunch flat-leaf parsley
• 100 g breadcrumbs
• 100 ml white wine
• 100 ml olive oil
• 1 lemon
• 1 pinch sugar
• Salt, pepper

Instructions

1. Divide the fish fillets into four portions, drizzle with the juice of half a lemon, salt, pepper and let sit for 15 min; preheat the oven to 200 °C top/bottom heat.
2. Finely dice the onion, finely chop the garlic and roughly cut the parsley.
3. Heat 4 tbsp olive oil, sauté the onion until translucent for 5 min, sauté the garlic and tomato paste for 1 min, deglaze with the white wine and reduce it by half.
4. Add the chopped tomatoes with sugar, salt and pepper and reduce uncovered for 10 min, until the sauce is thick enough to cling to the back of a spoon; stir in half the parsley.
5. Spread half the sauce in a baking dish, place the fillets on top, cover with the remaining sauce and sprinkle with the breadcrumbs mixed with the remaining parsley.
6. Drizzle with the remaining olive oil and bake for 25–30 min, until the crust is golden and crisp, then rest for 5 min and serve with lemon wedges.