Fish a la Spetsiota
This classic Greek fish recipe hails from the island of Spetses, a posh island off the eastern coast of the Peloponnese. There are many different versions of a la Spetsiota and this simple one is my favourite.
- 2 to 2 ½ pounds fish fillets preferably a white fleshy fish such as bream, grouper, cod, or halibut
- 1 ½ cups peeled and seeded finely chopped fresh tomatoes with juices (canned are ok, too)
- 3 garlic cloves chopped
- ½ cup chopped fresh parsley
- ½ cup dry white wine
- Salt and freshly ground pepper to taste
- ¾ cup plain bread crumbs
- ¼ cup extra virgin Greek olive oil
Lightly salt the fish and let it stand, refrigerated, for 30 minutes.
In a medium bowl, combine the tomatoes, garlic, parsley and wine and let stand for a half hour. Preheat the oven to 350F/170C.
Season the fish with a little additional salt and pepper. Place in a lightly oiled baking dish. Spoon the marinade over the fish and top with breadcrumbs. Drizzle with olive oil. Bake for 20 to 25 minutes, until the fish is fork tender, the tomato topping dense and juicy, and the breadcrumbs golden. Remove and serve.