Fish a la Spetsiota

3.47 from 97 votes

Fish a la Spetsiota is a traditional Greek recipe for baked white fish with aromatic tomato sauce. This classic Greek fish recipe hails from the island of Spetses, a posh island off the eastern coast of the Peloponnese. There are many different versions of a la Spetsiota and this simple one is my favourite.

3.47 from 97 votes

Fish a la Spetsiota

By Diane Kochilas

Servings

Aegean Islands, Fish, Main Courses, My Greek Table, Recipes, Seafood, Season #2

Servings

Aegean Islands, Fish, Main Courses, My Greek Table, Recipes, Seafood, Season #2

Ingredients

2 to 2 ½ pounds fish fillets preferably a white fleshy fish such as bream, grouper, cod, or halibut
1 ½ cups peeled and seeded finely chopped fresh tomatoes with juices (canned are ok, too)
3 garlic cloves chopped
½ cup chopped fresh parsley
½ cup dry white wine
Salt and freshly ground pepper to taste
¾ cup plain bread crumbs
¼ cup extra virgin Greek olive oil

Instructions

Lightly salt the fish and let it stand, refrigerated, for 30 minutes.
In a medium bowl, combine the tomatoes, garlic, parsley and wine and let stand for a half hour. Preheat the oven to 350F/170C.
Season the fish with a little additional salt and pepper. Place in a lightly oiled baking dish. Spoon the marinade over the fish and top with breadcrumbs. Drizzle with olive oil. Bake for 20 to 25 minutes, until the fish is fork tender, the tomato topping dense and juicy, and the breadcrumbs golden. Remove and serve.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Watch my YouTube video of this recipe HERE.

I really hope you try this amazing Fish a la Spetsiota recipe, which is one of the most flavorful and comforting Greek seafood dishes. Find out some additional tips for this recipe:

For the best Fish a la Spetsiota, use firm, white fish like cod or sea bass to hold its shape during baking and absorb the flavorful tomato sauce.

To enhance the flavor of your Fish a la Spetsiota, Lightly salt the fish and let it stand, refrigerated, for 30 minutes.

Leftover Fish a la Spetsiota? Store in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to preserve the dish's texture and flavor.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In