White fish with garlic & lemon

White fish with garlic & lemon

By
From
The Islands of Greece
Serves
2
Photographer
Steven Joyce

This dish was inspired by a lemon and garlic stew from Corfu called bianco, which because it is cooked with whole fish has a lovely richness to the sauce. However, it often contains sharp rogue bones. For this version, ask your fishmonger if you can keep the bones when the fish is filleted, then simmer them in the sauce for 10–15 minutes before carefully removing them. (This works even better if you tie the bones up in a piece of muslin.) This way, you get all the wonderful flavours without bones escaping into the sauce.

Ingredients

Quantity Ingredient
5 tablespoons olive oil
5 fat garlic cloves, sliced
1 lemon, juiced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 medium-sized white fish, such as sea bass, mullet, bream, filleted, but keep the bones
200g small waxy potatoes, cut into chunks
chopped parsley leaves, to serve

Method

  1. Warm the oil in a wide pan over a medium heat. Add the garlic and cook for 1 minute. Pour in the lemon juice carefully, as it will spit, then follow with 250 ml water. Add the pepper and salt and the fish bones to the pan, then the potatoes. Bring to the boil, reduce the heat to a simmer and cook for 30 minutes, with the lid half on. Keep an eye on the pan to ensure it doesn’t dry out, but do allow the sauce to reduce.
  2. Once the potatoes are cooked, remove the bones from the pan, checking none have escaped, then add the fish fillets. Cook in the sauce (there won’t be much left by now) for 2–3 minutes, or until just cooked through. Stir in the parsley and serve immediately, making sure everyone gets plenty of the garlic.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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