Fish slices “a la spetsiota” (Psari “a la spetsiota”)

Fish slices “a la spetsiota” (Psari “a la spetsiota”)
3.2/5 rating (5 votes)

  • Serves: 6
  • Complexity: medium


  • dentex or sea perch: 1½ kg (cut into thick slices)
  • lemon juice: from 2 lemons
  • tomatoes: 750g, ripe
  • olive oil: 1 cup
  • flour (or breadcrumbs): 1 tablespoon
  • onion: 1, cut in slices
  • garlic: 4 cloves, finely chopped
  • white wine: ½ cup
  • parsley: ½ bunch, finely chopped
  • salt a bit
  • pepper freshly ground


  1. Rinse the fish slices and pat dry. Peel the tomatoes, remove the seeds and the excess juices and finely chop them. With a sharp knife, score the fish slices on both sides so that they cook inside.

  2. Put the fish in a large baking dish. Add the lemon juice and season with salt and pepper. Pour half the olive oil and sprinkle a bit of flour (or breadcrumbs) on top. Leave it to the side for 1 hour.

  3. Put the remaining oil in a pot over a high heat and sauté the onion and the garlic. Add the tomatoes, the wine and the parsley, cover the pot and let it simmer until the sauce binds.

  4. Pour the sauce over the fish and cook at 175οC for approximately 1 hour.


Here you have a traditional fish recipe from Spetses, a small cosmopolitan island close to Athens (hence the name “a la spetsiota”). Nevertheless, it is widely loved and cooked in many parts of the country.