Amberjack à la spetsiota

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis

Serves 4


4 slices of Fish from Greece Amberjack (fresh Greek aquaculture) 200-250 gr per slice
2 kg ripe tomatoes
100 ml petimezi (reduced grape must) or molasses
150 ml olive oil
2 large dry onions, thinly sliced
2 long red peppers, thinly sliced
1 tsp cream of garlic
2 tbsp capers, rinsed and dried
1 sprig parsley, finely chopped (just the leaves)
1 tsp dry oregano
Salt and freshly ground black pepper


Cut 2 of the tomatoes into medium, round slices and put them aside. Grate the remaining tomatoes coarsely.
In a shallow, broad pan heat half the olive oil on medium heat and sauté the onion and peppers for 2 minutes until soft. Add the grated tomatoes and petimezi and cook for 10-12 minutes. Remove from heat, add salt & pepper, add the parsley and oregano and stir.
Pre-heat the oven to 180C.
Use a baking tray that fits the slices of fish in one layer. Pour half the tomato sauce into the tray and spread evenly. Place the amberjack on top of the sauce, in one layer, and pour the remaining sauce over the slices. Cover the slices with the sliced tomatoes and sprinkle the capers on top. Pour the remaining olive oil over the top, add salt and pepper and bake for approx. 40-50 minutes (depending on how thick the slices of fish are), until the fish has become soft, the sauce has thickened and the tomatoes on top have turned golden brown. Best enjoyed at room temperature.