Psari a la spetsiota (Greek-style fish)
- August 2016
- Serves 4
- 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.
- 13g (2g saturated)
- 10.6g (6.7g sugars)
- 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
- 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.
- 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.
- 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.
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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