Bianco Fish

Rinse the fish and let it drain. Peel the potatoes, rinse them, and if they are small, cut them into quarters. Pour the olive oil into a wide pot, enough to hold all the ingredients, and brown the potatoes. Add the garlic and the fish, cut into pieces, placing it in the gaps between the potatoes. Add water and let the dish cook. Season with salt and pepper, then turn off the heat. Add as much lemon juice as you like, shake the pot to distribute it evenly, boil briefly to thicken the sauce, and your dish is ready to serve.

Grandma’s Giouvarlakia

Mama’s Melomakarona