Fish a la Spetsiota/Spetsae (or fish in the Spetses style) is one of my favourite dishes. It is a Greek dish and the fish is served in a rich tomato sauce. This is healthy, tasty and packed with flavour. It will transport you to the Greek islands with every bite.
Also known as Psari a la Spetsiota this is one of the most popular Greek fish dishes. Basically it translates as Fish in the style of Spetses/Spetsae. Needless to say it hails from the Greek island of Spetsai/Spetses, one of the Saronic islands.
If you like fish, tomatoes and a little bit of heat then this recipe is definitely for you and you can imagine the Greek sunshine as you enjoy eating it.
What can I say about Spetsai or should that be Spetses? Well it is a beautiful little Greek island not too far from the mainland and was named Spetsai by the Venetians (meaning ‘spice’) as it was part of their trade route.
It was the home of Bouboulina Laskarina who led her own navy into battle and holds heroic status in Greece.
Confused with all the different spellings of this wonderful Greek island? Then you’re not alone.
I spent two years there way back in my misspent youth and it was where I fell in love with Greece, her islands, people, food and culture. Yes there was a Greek involved at the time but he didn’t last long, the love of all other things Greek has lasted a lifetime.
What type of fish is in Fish a la Spetsiota
On the island of Spetsai or almost anywhere in Greece you would find this classic Greek fish dish being prepared using red snapper, sea bass, monk fish and the like.
You can really use any white fish, so also try turbot, haddock, cod, whatever fish you have on hand for this Greek fish recipe.
Ingredients for fish a la Spetsai/Spetsae
White fish fillets, tomatoes, onion, garlic, parsley, breadcrumbs, honey and lemon. There is also a little chilli in this recipe. Spetsai being famed for it’s use of Spices.
I have used white wine in this classic Greek fish recipe but if you just happen to have some Retsina (Greek specialty resinated whine) feel free to use that instead). And obviously being a Greek recipe there is olive oil.
How to make fish a la Spetsaota
This is a really simple 2 step recipe. You want to make the rich and flavour packed tomato sauce first then simply bake the fish in the oven with the tomato sauce. It’s as easy as that.
This recipe for fish a la Spetsiota serves 2 people. Just double it up etc to feed more people.
How to serve fish a la Spetsiota
This makes the perfect healthy main course for anyone who loves Mediterranean food especially if they are following the Mediterranean diet. Just serve a salad on the side and you’re good to go.
Looking for more super fish recipes? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Fish A La Spetsaota (Greek style fish in tomato sauce)
- 1 tbsp olive oil
- 1 small onion diced
- 1 clove garlic minced minced
- 1/2 small red chilli minced
- 100 ml white wine
- 2 large tomatoes cored and chopped
- 1 tbsp parsley chopped
- 1 tsp honey
- 2 tbsp tomato puree
- salt and pepper to taste
- 350 g fish 2 fillets of cod, turbot, sea bass or monkfish
- 25 g breadcrumbs toasted
- 1/2 lemon juice and zest
- parsley to garnish
- Preheat oven to 190C/375F
- Saute the onion in olive oil for 4 mins then add the garlic and chilli for 2 mins
- Add the wine, tomatoes, tomato puree, parsley, honey and seasoning and simmer for 15 mins
- Place the fish on an oiled baking sheet and sprinkle with lemon juice and salt and pepper
- Once sauce has thickened pour over the fish and bake for 15 mins
- Add the breadcrumbs and raise oven temperature to 220C/425F for further 10 mins
- Serve with chopped parsley and grated lemon zest