Psari a la Spetsiota (Fish done in the style of Spetses)

"A very tasty fish dish done in the style of Spetses, an island close to Athens."
photo by Jostlori photo by Jostlori
photo by Jostlori
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:




  • Preheat oven to 350F.
  • Place the fish in a glass baking dish large enough to contain it in one layer and sprinkle the fish with the lemon juice and season to taste.
  • Peel one tomato and'grate' through the large holes of a box grater into a bowl to catch the pulp and juices; add the tomato paste (thinned in a bit of water), garlic, parsley, olive oil and salt and pepper.
  • Pour the tomato mixture over the fish.
  • Slice the other tomato in thick slices (if using tinned tomato, you can forego this part), place the slices over the fish and top with the bread crumbs.
  • Bake for about 40 minutes.

Questions & Replies

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  1. Jostlori
    This was an excellent dish, and will definitely go on our regular rotation! I used fresh caught trout, as that's what I had on hand, and will probably do so again. I was a little uncertain about the tomato slice because trout is so thin, but I needn't have worried. The texture of the breadcrumbs was a really good addition. Made for ZWT9 - thanks for posting, captain!
  2. Vino p.o. prn
    Wonderful! A welcome change to the fish recipe that we always use! I used 1 lb. of basa fillets, 1/2 can of crushed tomatoes, 2 small plum tomatoes sliced on top of the fish and panko breadcrumbs that I toasted in the oven first. We had this for dinner with Creamy Orzo and Spinach (Recipe #61837) and the flavors were even better when I took the leftovers to work the next day! And it took almost no time to put it together! Thanks!
  3. Irmgard
    This was so good! I made it with canned diced tomatoes since the fresh tomatoes at the store looked so unappetizing. Even without sliced tomatoes on top, it looks so yummy on the plate and tastes even more so. I made three pieces of fish (half recipe) just so that I have some left over for my lunch tomorrow. I can hardly wait!
  4. Maiumlteacute G.
    We are not big fish lovers, but we thought this was great! Very easy to prepare and just pop in the oven. I just love this kind of recipes!
  5. Thorsten
    WOW, this is in the baking dish in seconds and the outcome is awesome, full of flavours. If you can make it with fully ripe tomatoes it is one of the most easiest to make and yet so delicious fish recipes. Great on a summer evening with a glas of a not-too-cold white wine and some crusty bread. Add some olives and cheese and this will turn out to be heaven. Thanks evelyn for a wonderful recipe.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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