Spetsiota-Style Baked Fish

Spetsiota-style baked fish is a classic dish from the Greek island of Spetses, known for its vibrant Mediterranean flavors and simple yet elegant preparation. This dish features tender white fish, such as sea bream or bass, baked atop a bed of thinly sliced potatoes that absorb the rich flavors of a fragrant tomato and onion sauce. Fresh parsley and mint add a refreshing herbal note, while a final layer of sliced tomatoes enhances the dish’s natural sweetness. Traditionally served with warm bread, pickled peppers, and creamy taramosalata, this recipe embodies the essence of Greek coastal cuisine—light, flavorful, and deeply satisfying. Perfect for a summer gathering or a cozy family meal, Spetsiot-style baked fish is a delightful way to enjoy fresh seafood with minimal effort and maximum taste.

Ingredients (Makes 4 servings)

Ingredients

4 whole fish (sea bream, bass, or cod), about 300 g / 10.5 oz each, cleaned (or 4 fillets of white fish)
300 g / 10.5 oz onions, finely chopped
60 ml / 4 tbsp olive oil, plus extra for greasing
Salt and freshly ground black pepper

Potato Base

3 medium potatoes, very thinly sliced
60 ml / 4 tbsp olive oil
1 tsp dried oregano

Tomato Sauce

4 ripe tomatoes, peeled and finely chopped
1 tomato, thinly sliced
Leaves from 8 sprigs of parsley, finely chopped
Leaves from 4 sprigs of mint, whole

Nutrition Information (per 100g)

Calories: 120
Fat: 6
Protein: 10
Carbohydrates: 8
Fiber: 2

Directions

Preparing the Fish

1. Season the fish inside and out with salt (or season the fillets on both sides). Refrigerate while preparing the other ingredients.

Preparing the Potato Base

2. Preheat the oven to 200°C / 400°F.
3. In a baking dish large enough to hold the fish in a single layer, spread the sliced potatoes evenly. Drizzle with olive oil, season with salt and pepper, and sprinkle with oregano. Bake for 20-30 minutes until golden brown.

Making the Tomato Sauce

4. Meanwhile, heat the olive oil in a non-stick pan over medium heat. Sauté the onions for about 10 minutes until softened and lightly caramelized.
5. Add the chopped tomatoes and simmer for 10-15 minutes until the sauce thickens and excess liquid evaporates.
6. Season with salt and pepper, stir in the parsley and mint, and remove from heat.

Assembling and Baking

7. Remove the baking dish from the oven and spread half of the tomato sauce evenly over the potatoes.
8. Place the fish or fillets on top, cover with the remaining sauce, and arrange the tomato slices over the fish. Drizzle with a little olive oil and season with salt and pepper.
9. Bake for 15-17 minutes at 200°C / 400°F with convection mode.

Serving

10. Serve hot with fresh warm bread, pickled peppers, and creamy taramosalata.

Cookix's Secrets

Alternative Cooking Methods

Grill the fish separately and serve over the baked potato and tomato sauce.

Bold Flavor Enhancements

Add capers or olives to the tomato sauce for a briny depth.

Cooking Tips

Use a mandoline to slice the potatoes evenly for consistent cooking.
For extra depth of flavor, marinate the fish with olive oil, lemon juice, and garlic for 30 minutes before baking.

Healthier Variations

Replace potatoes with zucchini or eggplant slices for a lower-carb option.

Regional Ingredient Substitutions

Use fresh basil instead of mint for a different herbal note.

Serving Suggestions

Pair with a crisp white wine such as Assyrtiko or Sauvignon Blanc.

Ask Cookix, your sous-chef