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Fish a la Spetsiota

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4 servings

1-kg fish fillets

Red snapper, Cod, Turbot, Haddock Fillets  

½ cup olive oil

½ cup dry white wine

¼ cup fresh squeezed lemon juice

½ cup breadcrumb

½ cup chopped, flat parsley

¼ cup flour

1 can 440ml plum tomatoes chopped

4 garlic cloves finely chopped

1 medium onion cut into half and sliced

Preparation method

Rinse fish fillets and dry with absorbent paper. Combine fish fillets into Pyrex dish add lemon juice, 1-tablespoon olive oil. Season with salt fresh ground pepper and sprinkle with flour both sides.

Refrigerate for up to two hours.

Heat oil in sauce pan add onion garlic and sauté until soft, add tomatoes, wine and parsley, salt and pepper and simmer on moderate heat until sauce is reduced and thickens.

Transfer fish filets to a Pyrex dish and spread some of the tomato sauce, half of the breadcrumbs, line fish fillets and spread the remaining tomato sauce and bread crumbs on top of the fish and bake for 35 minutes, basting occasionally with its juices.

Serve with steamed broccoli and roasted potatoes cut into wedges seasoning with salt pepper and little oregano, olive oil and lemon wedge