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Spetsiota
Fish prepared with a Greek flair. |
Ingredients:
| 1 |
Handful |
Bread Crumbs |
| 3 |
Clove |
Garlic (Diced) |
| 3 1/2 |
lb |
Halibut or Red Snapper |
| 1 |
Whole |
Lemons (Squeezed) |
| 1 |
Cup |
Olive Oil |
| 1 |
Bunch |
Parsley (Diced) |
| 1-2 |
Pinch |
Pepper (To taste) |
| 2-3 |
Pinch |
Salt (To taste) |
| 1 |
Tablespoon |
Tomato Paste |
| 6 |
Whole |
Tomatoes (Ripe) |
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Directions:
- Sprinkle the fish with lemon juice, add salt and pepper and place in a pan.
- Peel half the tomatoes, grate them, add the tomato paste (thinned in a bit of water), garlic, parsley, olive oil and salt & pepper.
- Mix and pour over the fish.
- Slice the rest of the tomatoes in thick slices, place them over the fish and top with the bread crumbs.
- Bake in medium oven for about 40 minutes.
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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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