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Greece · Hogfish

Spetses-Style Baked Hogfish

Psari a la Spetsiota

From the little island of Spetses: fish baked under a garlicky tomato and wine sauce with a crisp crust of breadcrumbs and parsley on top.

  • Prep 20 min
  • Cook 40 min
  • Serves 4
  • Level Easy
Photo: Sanjumech12 · CC BY-SA 4.0
Served with: Greek Lemon Roast Potatoes ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the sauce and topping

Method

Step by step, the way it is done on the island.

  1. Season the fish. Rub the fillets with the lemon juice, salt and pepper and lay them in an oiled baking dish. Heat the oven to 375 °F (190 °C).
  2. Make the sauce. Warm 3 tbsp of the olive oil and cook the onion 5 minutes, then the garlic 1 minute. Add the wine and let it bubble 1 minute, then the tomatoes, sugar and oregano. Simmer 10 minutes and season.
  3. Cover the fish. Stir half the parsley into the sauce and spoon it over the fish.
  4. Add the crust. Mix the breadcrumbs with the rest of the parsley and scatter over the sauce. Drizzle the remaining olive oil on top.
  5. Bake. Bake 20–25 minutes until the top is golden and the fish flakes. Rest 5 minutes before serving.

On the side

The side dish that belongs with it, full recipe included.

Greece

Greek Lemon Roast Potatoes

Patates Lemonates

Potato wedges roasted in lemon juice, olive oil, garlic and oregano until the liquid cooks away and the edges go golden. A Greek island favorite with grilled fish.

  • Prep 10 min
  • Cook 1 h
  • Serves 4–6
  • Level Easy

You need

  • 3 lb (1.4 kg) potatoes, peeled and cut into wedges
  • ½ cup olive oil
  • ⅓ cup lemon juice (about 2 lemons)
  • 1 cup hot water or stock
  • 4 garlic cloves, minced
  • 1 tbsp dried Greek oregano
  • 2 tsp salt
  • ½ tsp black pepper

How to make it

  1. Heat the oven. Heat the oven to 400 °F (200 °C).
  2. Toss. In a roasting pan, toss the potatoes with the olive oil, lemon juice, garlic, oregano, salt and pepper. Spread in one layer and pour the hot water around them.
  3. Roast. Roast 45 minutes, turning once halfway, until the liquid is mostly gone.
  4. Brown. Turn the oven to 425 °F (220 °C) and roast 10–15 minutes more until golden at the edges. Squeeze over a little more lemon before serving.

Photo: simpleprovisions · CC BY 2.0

More ways to cook Hogfish

Same fish, a different corner of the sea.

Loíza, Puerto RicoHogfish in Coconut Sauce
San Sebastián, SpainSan Sebastián-Style Hogfish with Garlic Oil
Eleuthera, BahamasBahamian Cracked Hogfish