Spigola al Limone con Patate
Description
Spigola al limone con patate delightfully combines the flavors of sea bass with Amalfi Coast lemon and tender potatoes slow cooked in a pan. With origins deeply rooted in coastal Italian cuisine, this fishermen's recipe is a healthy Mediterranean diet recipe!
Ingredients
- 150 grams Extra Virgin Olive OIl
- 4 cloves Garlic (smashed (or 1 onion chopped))
- 1 kilogram Fresh Local White Fish (such as Sea Bass, Spigola, Sea Bream, Orata, etc.)
- 4 Medium Potatoes (peeled and cubed)
- 2 Juice of Lemons
- 200 milliliters Water
- Salt (to taste)
- 50 grams Fresh Parsley (chopped)
Preparation
Fillet fish and remove skin.
In a large pan, add olive oil and heat. Add smashed garlic clove or chopped onion, and sauté for 2minutes. Add the fish, and cook briefly on both sides. Place fish in an ovenproof dish with the cubed potatoes and season with salt. Add the lemon juice, water and half of the parsley and bake in an oven preheated to 180°C (360°F) for about 25 minutes.
Serve hot with a generous garnish of fresh chopped parsley
fish, sea bass,