Psari Spetsiotiko - Fish, Spetsai Style
                  
      2 lb Fish                              1/4 c  White wine
           -(snapper, porgy, mullet,                - (more if necessary)
           -OR any favorite), cleaned          4    Garlic cloves; sliced
           -and left whole or sliced         1/2 ts Granulated sugar
           -into steaks                             Salt
      1    Lemon; juiced                            Freshly ground black pepper
           Salt                                1 c  Chopped fresh parsley
    1/3 c  Olive oil                                Bread crumbs
      4    Ripe tomatoes                            Tomato juice, if necessary
           -(fresh or canned)
           - peeled and chopped
		 
  Wash and dry the fish (if using dried cod be sure it was soaked
  overnight), then sprinkle with salt and lemon juice, particulary
  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.