Fish a La Spetsiota Recipe

Name: Fish a La Spetsiota
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fish fillets (rinsed and pat dry, I used sole fillets); salt and pepper; 1 ½ cups canned plum tomatoes (with their juice); 4 garlic cloves; ¼ cup parsley; 1 teaspoon oregano; ½ cup dry white wine (optional); ½ cup breadcrumbs; ½ cup parmigiano-reggiano cheese (grated); 1 teaspoon olive oil

Servings: persons

4 fish fillets (rinsed and pat dry, I used sole fillets)
salt and pepper
1 ½ cups canned plum tomatoes (with their juice)
4 garlic cloves
¼ cup parsley
1 teaspoon oregano
½ cup dry white wine (optional)
½ cup breadcrumbs
½ cup parmigiano-reggiano cheese (grated)
1 teaspoon olive oil

1
Season the fish with salt and pepper and let them stand for 20-30 minutes.
2
Mix the tomatoes, garlic, parsley, oregano and wine in a food processor and let stand for 20-30 minutes.
3
Grease the bottom of a baking dish with the oil.
4
Spread half of the tomato sauce over the bottom of the baking pan.
5
Place the fish in the baking pan and cover with the remaining tomato sauce.
6
Sprinkle the bread crumbs and parmigiano reggiano over the top.
7
Bake in a preheated 375F oven the sauce thickens and the top is golden brown.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 fish fillets (rinsed and pat dry, I used sole fillets), salt and pepper, 1 ½ cups canned plum tomatoes (with their juice), 4 garlic cloves, and more.

Yes, Fish a La Spetsiota falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish a La Spetsiota

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