Skip to main content

Psari a la Spetsiota (Baked Fish with Bread Crumbs)

Continuing with our Greek theme, I went to the library on Saturday and checked out this really neat Greek cookbook. Apparently, the author, Matthew Locricchio) has written a series of international cookbooks aimed at young people. The one I checked out was, of course, "Greece."

The recipes are very simple and easy to follow. There are glossaries and explanations of ingredients. All in all, a very helpful and informative book. You can find the amazon info on the book here.

I had 2 trout fillets in the freezer, so I thought I'd use this recipe on them. The results were outstanding!!! I will definitely do this again, and next time I will try either tilapia or grouper.

Here's the general idea:

Psari a la Spetsiota

2 pounds red snapper, cod, turbot, scrod, or other boneless fish fillets about 3/4 inch thick
1 lemon
4 ripe tomatoes, or one can of tomatoes with the juice (1 1/2 cups)
1 to 4 garlic cloves
4 to 6 parsley sprigs, chopped
1 teaspoon salt
freshly ground pepper
1/2 cup toasted bread crumbs
olive oil

Rinse the fish and pat dry.
Lay fish in 13 x 9 glass baking dish.
Squeeze the juice of the lemon on the fish.
Sprinkle a pinch of salt and pepper on each piece, cover dish with plastic and put in the fridge.
Put tomatoes and their juice in a small bowl.
Crush the garlic, then cut in thin slices. Put garlic in bowl with tomatoes.
Chop parsley and add to tomatoes.
Add a little salt and pepper to tomatoes.
Mix well and set aside for 30 minutes to fester.
Remove fish from fridge. Spoon tomato mixture evenly over fillets. Sprinkle breadcrumbs over tomato mixture and drizzle with olive oil.
Bake at 400 degrees for 15 minutes. Take fish out of oven and baste with juices. Put back in oven for another 10 minutes.
Drizzle with a little more olive oil and fresh herbs and serve!

I decided to keep things light and serve this with a Greek inspired tossed salad.

I can't wait to do this again. It is so simple, yet so rich tasting! Please, please, please try this and you will be hooked!


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???

Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.

A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: