Bianco is a dish built on precision and simplicity. With no tomato and no unnecessary intensity, it allows the fish to speak through olive oil, garlic, lemon and pepper.
The potatoes cook in the same pan and release their starch, naturally binding the sauce. The sea bream is added towards the end so that it remains moist and clean in flavour.
Ingredients
- 012 whole sea bream, about 500–600 g each, cleaned
- 02600 g potatoes, thinly sliced
- 035 garlic cloves, thinly sliced
- 04120 ml extra virgin olive oil
- 05Juice of 2 lemons
- 06250 ml water or light fish stock
- 071 small bunch flat-leaf parsley, finely chopped
- 081 tsp freshly ground white or black pepper
- 09Salt
Method
- 01Season the sea bream lightly inside and out, then leave at room temperature for 15 minutes.
- 02Arrange the potatoes and garlic in a wide, shallow pan. Add half the olive oil, the water or stock, salt and pepper.
- 03Simmer with the lid slightly ajar for 15–18 minutes, until the potatoes are almost tender and the liquid begins to thicken.
- 04Place the sea bream over the potatoes, drizzle with the remaining olive oil and cook gently for 10–12 minutes, depending on the size of the fish.
- 05Add the lemon juice and gently shake the pan without stirring, allowing the potato starch, olive oil and lemon to form a light emulsion.
- 06Remove from the heat, add the parsley and let the dish rest for 3–4 minutes before serving.
The key is gentle heat: the fish should cook delicately and the sauce should bind without becoming heavy.
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