Corfiot Bianco


  • 4 fillets of sea bass or of any other fish with white flesh.
  • 1 kg. potatoes 2 carrots 1 celery 5 cloves of garlic
  • 100 ml. olive oil of good quality
  • 2 lemons
  • Kosher salt
  • Freshly ground pepper
  • Parsley optional


In a large saucepan, add the olive oil and sauté the thickly sliced potatoes with the carrots and celery for two minutes. Add the finely sliced garlic, sprinkle with kosher salt and pepper and cover with water.

Let it boil for 5 minutes on hιgh heat and then place the fillets on top and add water if necessary.

Boil on low heat for about 35 minutes and just before removing the saucepan from the fire, add the lemon juice.

Gently shake the saucepan so that the lemon juice spreads everywhere and then add a few parsley and finally olithea olive oil.