---------- Recipe via Meal-Master (tm) v8.01

      Title: Psari Spetsiotiko (Fish, Spetsai Style)
 Categories: Greek, Seafood
      Yield: 4 Servings

      2 lb Fish (snapper, porgy,
           - mullet, or any favorite);
           - cleaned and left whole or
           - sliced into steaks
      1    Lemon; juice of
           Salt
    1/3 c  Olive oil
      4    Ripe tomatoes (or canned);
           - peeled, chopped
    1/4 c  White wine; more if needed
      4 cl Garlic; sliced
    1/2 ts Granulated sugar
           Salt
           Black pepper; freshly ground
      1 c  Fresh parsley; chopped
           Bread crumbs
           Tomato juice; if necessary

  Wash and dry the fish (if using dried cod be sure it was soaked
  overnight), then sprinkle with salt and lemon juice, particularly
  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.

  Recipe by The Food of Greece by Vilma Liacouras Chantiles
  ISBN: 0-517-27888-X

  Typed for you by Karen Mintzias

-----