Flatbread with tomato, fennel and marinated swordfish (Aetopita) from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (page 234) by Aglaia Kremezi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The starter for the bread must be made a week ahead. Can substitute skate, tilefish fillets, or firm fish fillets for swordfish steaks; and dill for fennel fronds.

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