Greek cuisine · Fish & Seafood

Grouper Kokkinisto

Thick grouper steaks braised in a robust tomato sauce with onion and bay leaf in plenty of olive oil.

Ingredients · for 4 servings

• 800 g grouper (in steaks)
• 2 onions
• 5 cloves garlic
• 1 can chopped tomatoes (400 g)
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried oregano
• 100 ml white wine
• 120 ml olive oil
• 1 bunch flat-leaf parsley
• 1 lemon
• Salt, pepper

Instructions

1. Rinse the fish steaks, pat dry, season with salt and pepper and let rest at room temperature for 15 min.; cut the onions into fine half-rings and the garlic into slices.
2. Heat 60 ml olive oil in a wide braising pot and sear the fish steaks for 2 min. per side until the surface is firm, then carefully lift out.
3. In the same oil, sweat the onions over medium heat for 8 min. until soft, add the garlic and tomato paste and toast for 1 min. until the color turns deep red.
4. Deglaze with the white wine, let it reduce briefly, then add the tomatoes, bay leaves, oregano and 150 ml water and simmer uncovered for 15 min. until the sauce noticeably thickens.
5. Return the fish steaks to the sauce, pour the remaining olive oil over them and let steep covered for 12–15 min. over low heat without stirring – just swirl the pot.
6. Remove from the heat, let rest for 5 min., sprinkle with chopped parsley and serve with lemon wedges and bread.