Psari a la spetsiota (Greek-style fish)

  •
  • Effort icon Easy
  • August 2016
Psari a la spetsiota (Greek-style fish)
  • Effort icon Easy
  • August 2016
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, oven time 20 min, plus salting

Theodore Kyriakou’s fish recipe transports you to Greece with every mouthful. It’s the perfect dish for entertaining as it’s a quick, easy and undeniably tasty.

Nutrition: per serving

Calories
292kcals
Fat
13g (2g saturated)
Protein
28.3g
Carbohydrates
10.6g (6.7g sugars)
Fibre
2.7g
Salt
0.4g
Calories
292kcals
Fat
13g (2g saturated)
Protein
28.3g
Carbohydrates
10.6g (6.7g sugars)
Fibre
2.7g
Salt
0.4g
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Ingredients

  • 4 x 150g skinless and boneless sustainable white fish fillets
  • 750g plum tomatoes or ripe vine tomatoes, skinned, seeds removed
  • 50ml extra-virgin olive oil, plus extra to drizzle
  • 1 bunch fresh parsley, chopped 
  • ½ bunch spring onions, sliced
  • 4 garlic cloves, crushed
  • 75ml retsina or dry white wine
  • 20g dried breadcrumbs

Method

  1. Put the fish on a large plate, pat dry with kitchen paper and lightly season with salt and pepper. Cover and set aside for 30 minutes.
  2. Meanwhile, blend the tomatoes and 50ml oil in a food processor until coarse. Transfer to a mixing bowl, then add the parsley, onions, garlic and wine. Season and mix, then set aside for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
  3. Season the fish with a little more salt and pepper. Pour a layer of the sauce into a baking tray, then put the fish on top. Pour over the remaining sauce. Sprinkle over the breadcrumbs and drizzle with more oil. Bake for 20-25 minutes until golden on top. 

delicious. tips

  1. To skin tomatoes, score a cross in the bases, then put in a bowl of freshly boiled water for 1 minute. Remove, cool a little, then the skins should slip off.

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