From the sleepy island of Spetsae.

Psari Spetsiota

4 thick steaks of tuna or swordfish (though almost any fish will do), about 1kg

90 ml olive oil

2 cloves garlic, finely sliced

60 ml parsley, finely chopped

450g tomatoes, peeled, seeded and finely chopped

salt and black pepper

45ml freshly made toasted breadcrumbs

Oven 190 degrees C/375 degrees F/

Rinse and dry the fish. Arrange in a medium sized oiled baking dish. Beat all of the ingredients lightly together, apart from the breadcrumbs. Cover each fish steak (or fish) with a layer of the sauce, sprinkle with breadcrumbs, and cook for 30-40 minutes, basting occasionally, until light golden and crisp on top. Serve with a crisp green salad. And of course some very cold retsina!

Kali Orexi

Chris