Fish a la Spetsae comes needless to say from the Greek island of Spetsai, 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? 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.
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.
Fish a la Spetsae is one of the specialities of this island and you’ll get it in any of the good tavernas. Like most Greek recipes this is an easy dish to make at home and doesn’t have too many ingredients or have you slaving away in the kitchen for hours on end like some sort of cookery drudge.
You can use almost any type of white fish fillet for this dish, cod, monkfish, turbot, sea bass etc). This recipe for Fish a la Spetsae serves 2 people.
So here’s to Spetsai, just writing this post makes me smile and brings back so many memories.
- 1 tbsp olive oil
- 1 small onion diced
- 1 clove garlic minced
- ½ small red chilli minced
- 1 glass dry white wine
- 2 large tomatoes cored and chopped
- 1 tbsp chopped fresh parsley
- 1 tsp honey
- 2 tbsp tomato puree
- salt and pepper to taste
- 2 x 175g/6oz white fish fillets (cod, turbot, sea bass, monkfish)
- 25g/1oz toasted breadcrumbs
- Juice and zest of half a lemon
- 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 30 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 10-15 mins
- Serve with chopped parsley and grated lemon zest