PSARI SPETSIOTIKO - FISH~ SPETSAI STYLE

      Title: PSARI SPETSIOTIKO - FISH~ SPETSAI STYLE
  Categories: Greek, Seafood
       Yield: 4 Servings
  
            Karen Mintzias
       2 lb Fish
            -(snapper, porgy, mullet,
            -OR any favorite), cleaned
            -and left whole or sliced
            -into steaks
       1    Lemon; juiced
            Salt
     1/3 c  Olive oil
       4    Ripe tomatoes
            -(fresh or canned)
            - peeled and chopped
     1/4 c  White wine
            - (more if necessary)
       4    Garlic cloves; sliced
     1/2 ts Granulated sugar
            Salt
            Freshly ground black pepper
       1 c  Chopped fresh parsley
            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, particulary
   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.
   
   Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN:
   0-517-27888-X
   
   Typed for you by Karen Mintzias
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