This dish comes from the Ionian island of Corfu. Although the island is Greek, its dishes have an
⁄ cup extra-virgin olive oil, divided
2 large onions, peeled and sliced
6 cloves garlic, peeled and minced
2 medium carrots, peeled and sliced
1 cup chopped celery
1 ⁄ teaspoons salt, divided
1 teaspoon pepper, divided
4 large potatoes, peeled and cut into ⁄ -inch slices
4 whitefish fillets (cod or grouper), skinned
3–5 tablespoons fresh lemon juice
⁄ cup chopped fresh parsley
- Heat/cup of oil in a heavy-bottomed pot over medium heat for 30 seconds. Add the onions, garlic,
carrots, and celery. Cook the vegetables for 5–7 minutes or until the onions soften. Then season them
with ⁄ teaspoon of salt and ⁄ teaspoon of pepper.
- Add the potatoes and the remaining salt and pepper. You Can Add just enough hot water to cover the potatoes.
Increase the heat to medium-high and bring the water to a boil. Reduce the heat to medium-low,
cover the pot, leaving the lid slightly ajar, and cook for 12 minutes.
- Place the fillets over the potatoes and top with the remaining oil. Cover the fish and cook for another
12–15 minutes or until the whitefish is opaque and flaky.
- Uncover the pot and add the lemon juice. Don’t stir it; shake the pot back and forth to allow the juice
to penetrate the layers. Adjust the seasoning with more salt & pepper, if necessary.
- Place the fish and potatoes on a large platter and top with the parsley. Serve immediately.
Whitefish have a light, white, flaky flesh. They are low in fat and a healthy option for a meal. Halibut,
cod, sea bass, pollock, tilapia, and hake are all considered whitefish.