2 lb Fish (snapper, porgy,
- mullet, or any favorite);
- cleaned and left whole or
- sliced into steaks
1 Lemon; juice of
Salt
1/3 c Olive oil
4 Ripe tomatoes (or canned);
- peeled, chopped
1/4 c White wine; more if needed
4 cl Garlic; sliced
1/2 ts Granulated sugar
Salt
Black pepper; freshly ground
1 c Fresh parsley; chopped
Bread crumbs
Tomato juice; if necessary
Wash and dry the fish (if using dried cod be sure it was soaked
overnight), then sprinkle with salt and lemon juice, particularly
inside the neck area if using fish with heads on. Arrange on a
baking-serving dish and set aside while you prepare the sauce.
Heat the oil in a saucepan, add the tomatoes, wine, garlic, and
sugar, and simmer for 10 to 15 minutes. The amount of garlic may be
reduced, but it is the most important ingredient. Season with salt
and pepper.
Sprinkle the fish with a light coating of bread crumbs and then
with the chopped parsley, then spoon the hot sauce over the fish.
Repeat the procedure until all the sauce has been used, ending with
a topping of bread crumbs. Bake in a moderate oven (350 F) for 30
to 40 minutes, depending on the size of the fish, basting twice
with the sauce. A golden crust will form on the fish,
characteristic of this famous style. During the baking period, add
some wie or tomato juice if necessary; some sauce should remain
around the fish. Serve hot.
Note:
This makes an excellent first course with dry white Demesticha or
Samos wine.
Recipe by The Food of Greece by Vilma Liacouras Chantiles
ISBN: 0-517-27888-X
