Name: Spigola al Limone con Patate
Yield: 4
Ingredients: 150 g Extra Virgin Olive OIl; 4 clove Garlic; 1 kg Fresh Local White Fish; 4 Medium Potatoes; 2 Juice of Lemons; 200 ml Water; Salt; 50 g Fresh Parsley

Sea Bass with Lemon & Potatoes

Spigola al Limone con Patate

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!

Recipe Keys: F fish S sea bass S secondi

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Servings: 4 Best Season: Suitable throughout the year

Ingredients

150 g Extra Virgin Olive OIl
4 clove Garlic (smashed (or 1 onion chopped))
1 kg Fresh Local White Fish (such as Sea Bass, Spigola, Sea Bream, Orata, etc.)
4 Medium Potatoes (peeled and cubed)
2 Juice of Lemons
200 ml Water
Salt (to taste)
50 g 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

Keywords: fish, sea bass,

File under fish sea bass secondi

Spigola al Limone con Patate