One of the best things about holidays, for me, is trying the local dishes. My head is then filled with new ideas and I am always excited to try and re-create the dishes when I get home. After my recent visit to Corfu I was inspired by the local dish of Fish Bianco. When described by the waiter as, “simple; fish, oil, garlic and lemon” I did not believe that these simple ingredients could create such a flavoursome dish. I am pleased to say I was wrong. The key to this dish is to use the best quality oil that you can afford. It is also versatile as it works with any white fish.
Juice of 2 lemons
4-5 cloves of garlic, roughly chopped
300g Potatoes (peeled and sliced)
150ml olive oil or rapeseed oil
Black or White Pepper (or a combination of both)
Heat the oil in a wide pot, over a low heat with the garlic for 5 minutes. Add the potatoes to the pot. Season well with a combination of salt and black and white pepper (don’t be shy with the seasoning; when you think you have added too much pepper, add a little more). Add a little water to the pan to cover the potatoes and cook for a further 10minutes.
Add the fish and cover. Cook for 20 minutes or until the fish is cooked through. Finally, at the end of cooking, add the lemon juice.
Serve on a platter to share. Enjoy with warm crusty bread to soak up all the sauce.
Note: If the thought of bones or fish heads is putting you off, you can use fillets of fish, but remember to reduce the cooking time if you do. However, if you do this I would recommend asking your fishmonger for some bones (and a head) and throw them in to the cooking mixture. This really adds to the flavour and texture of the oily sauce. You can then remove the bones at the end and wont have to deal with them as you eat.
Download this recipe below