Fish Bianco

Fish Bianco



• 1 kg seabass, cut into slices
• 5 cloves garlic, finely chopped
• 1½ kg potatoes
• 180 g Altis extra virgin olive oil (classic)
• juice of 2 lemons
• 3 tbsp vinegar


1. Clean, wash and cut the fish into slices without the heads and tails, season with salt and marinade in the vinegar for 15’.
2. Peel and slice the potatoes and put them in a large saucepan.
3. Place the fish on top of the potato and add enough water to cover them just over halfway.
4. Add the Altis extra-virgin olive oil, the salt and pepper and the garlic and simmer until the liquid has reduced.
5. Add the lemon juice, continue cooking for a little longer, and then serve.