This is a simple Greek fish recipe, which is a speciality from Corfu. For a long time, Corfu was under Venetian rule and this dish shows its Italian heritage. Traditionally, Grey Mullet (Kephalos) is used, but Sea Bass (Lavraki) is also very popular and the photo above is with sea bass.
Ingredients
2 Sea Bass (or Grey Mullet)
1 kg potatoes thickly sliced
8 garlic cloves finely sliced
200ml olive oil
Freshly ground black pepper
Salt to taste
Preparation
Fillet the fish, but don’t discard the head and bones.
Put the head and bones in ½ litre water, bring to the boil and simmer for 30 minutes, to use as stock.
Drain the stock water and keep it. Discard the head and bones.
Put the oil in a shallow pan, add the garlic and sauté for 1 minute.
Add the potatoes and sauté for another 2 minutes.
Add the stock water, salt and a generous amount of ground pepper, bring to the boil and simmer with the pan covered until the potatoes are half-boiled.
Add salt and pepper to the fish fillets and place them on top of the potatoes.
Bring to the boil and simmer with the pan covered until all the water has gone and only the oil remains - 10-15 minutes approx.
