Kritiko Psari
Introduction to Kritiko Psari
Kritiko Psari, a traditional Cretan fish dish, celebrates the rich maritime culture of the island of Crete in Greece. Often featuring freshly caught fish from the Mediterranean, this dish captures the essence of local flavors with simple yet robust ingredients. The tradition of fishing and preparing fish in creative ways dates back centuries, playing a crucial role in the sustenance and cultural identity of the Cretan people.
Ingredients
Preparation
Begin by selecting your fish. Traditionally, the dish uses whatever fresh catch is available, such as grouper, snapper, or sea bass. Clean and gut the fish, removing any scales and rinsing it under cold water. Set the fish aside and prepare your aromatics.
Preparing the Base
Dice the tomatoes and chop the garlic finely. Slice the fennel thinly, setting aside some of the fronds for garnish later. In a heavy skillet, heat a generous swig of olive oil over medium heat. Once the oil is shimmering, add the garlic and fennel, sautéing them until they turn translucent and fragrant.
Cooking Process
Preheat your oven to 180°C (350°F). Add the diced tomatoes to the skillet with the fennel and garlic, cooking until the tomatoes begin to break down into a sauce. Season the mix with salt and pepper to taste.
Assembling the Dish
Place the cleaned fish on top of the vegetable mixture in the skillet, ensuring it's adequately nestled. Drizzle more olive oil over the top, followed by sprinkling chopped fresh herbs and a squeeze of fresh lemon juice. Cover the skillet with a lid or aluminum foil.
Baking the Fish
Transfer the skillet to the preheated oven. Bake for approximately 25-30 minutes, depending on the size and thickness of your fish. Check the fish for doneness by seeing if it flakes easily with a fork.
Set your timer accordingly to avoid overcooking, as this will ensure your dish retains its delicate flavors and textures.
Serving and Enjoying Kritiko Psari
Once cooked, remove the skillet from the oven, allowing it to rest for a few minutes. Serve the fish directly from the skillet or transfer to a serving platter, spooning vegetables and sauce over the top. Garnish with reserved fennel fronds and more fresh herbs if desired. Pair with a side of roasted potatoes or a refreshing green salad to complement the flavors. A crisp white wine, such as an Assyrtiko, balances the dish beautifully, enhancing the vibrant taste of the fish and fresh ingredients.