Yiayia Toula's white fish with potatoes from Corfu (Bianco) from Yiayia: Time-perfected Recipes from Greece’s Grandmothers (page 170) by Anastasia Miari

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Notes about this recipe

  • Eat Your Books

    Can substitute sea bream or sea bass for white grouper.

  • alysekstokes on August 26, 2025

    This might be my new favorite white fish recipe. The lemon, oregano, and olive oil infuse the fish and potatoes with such a sunny flavor—you can almost imagine you’re eating seaside in Corfu. I used white fish fillets and adjusted by using a bit less water and cooking the fish for less time. My potatoes needed a little more time, so I scooped the fish out to let the potatoes cook more then added the fillets back at the end with the lemon juice and olive oil mixture. A fabulous supper!

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