| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Greek |
Greek, Seafood |
4 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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