A traditional Spetses recipe
INGREDIENTS

• 3 1/2 lbs halibut or red snapper
• Juice from 1 lemon
• 6 ripe tomatoes
• 1 tbsp tomato paste
• 3 cloves garlic(diced)
• parsley (diced)
• Bread crumbs
• 1 cup olive oil
• Salt & pepper
• METHOD

Sprinkle the fish with lemon juice, add salt and pepper and place in a pan. Peel half the tomatoes, grate them, add the tomato paste (thinned in a bit of water), garlic, parsley, olive oil and salt & pepper. Mix and pour over the fish. Slice the rest of the tomatoes in thick slices, place them over the fish and top with the bread crumbs. Bake in medium oven for about 40 minutes.

This is a portal that will provide you with all the information you need about one of the most beautiful islands in the Argosaronikos sea.You can wander in the alleys and the sights of Spetses island, choose your favorite beach, learn about the glorious past of this historical place and let the hospitality and the facilities, that Spetses island provides, fulfill your needs.

ΜΕΘΟΔΟΙ ΣΠΟΓΓΑΛΙΕΙΑΣ Σφουγγαρότοποι στο Αιγαίο

Εισαγωγή Σφουγγαρότοποι στο Αιγαίο

Η ΣΠΟΓΓΑΛΙΕΙΑ, γνωστή από την αρχαιότητα, ποτέ δεν έπαψε να εξασκείται από τους κατοίκους του Αιγαίου.

Spetses history-review

Spetses is one of the most beautiful islands in Greece and probably the most beautiful island in the Argosaronikos Gulf. It is a small place, nationally awarded for its contribution to the Holy and National fight for Liberty.According to archaeological findings in the offshore locations Agia Marina, Zogeria, Agia Paraskevi and Old Port, the island was first inhabited around 2300B.C. Due to its significant location in the Argolikos Gulf, Spetses was used as a replenishment station of the ships that headed to the shores of Lakonia and Argolida. The island’s history does not stop here though. Among the former archaeological findings there are some dated since the Mycenaean Ages as long as others since the first Byzantine centuries.During the Frankish rule, Spetses came under the Venice domination (1200-1460).