Bianco is the Italian word for white. This recipe is from Kerkyra (Corfu), an island in the Ionian which was occupied by the Venetians for 400 years. I saw this recipe on a cooking show in Greece, and I have to say that the cooking shows there are extremely interesting as there is a lot to draw from as they often combine travel, history and culinary culture together. I have since looked it up in many sources and have discovered that it is one of those rare recipes that is consistent in its make up as I have yet to find a variation. I made it last week and it was one of the most delicious dishes I have made, it is simple and quick to put together and very healthy Dora can be contacted at: dora@neoskosmos.com.au
Psari Bianco (White Fish)
Ingredients
1 kilo fish (I usually use barramundi, but any meaty fillet fish will do. In Greece, they often use bakaliaro or perka.) 4 cloves garlic, chopped thickly 1 cup olive oil 1 cup white wine 4-5 potatoes, cut into thick slices or wedges A sprig of fresh rosemary 1 teaspoon pepper 1 level teaspoon salt (if using bakaliaro, omit salt) 1 teaspoon oregano Juice of 2 lemons Hot water
Method
1. In a shallow saucepan, heat up 2/3 of the oil and saute the potatoes and the garlic.
2. Add the wine, put in enough hot water to just barely cover the potatoes, add pepper and salt, rosemary and oregano.
3. Allow to cook for 15 minutes on a medium heat.
4. Lay the fish on top of potatoes, cover and cook on low heat until fish is cooked. The time will depend on the type of fish used, but is usually about 15 minutes.
5. Just before removing from the cooktop, add lemon juice and reminder of olive oil.
6. Serve hot, with a sprig of rosemary or parsley for decoration.
Kali Orexi!
