Name: Hellenika’s Corfu bianco with John Dory, potato, onions and lemon
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 - 6
Ingredients: 350 ml extra-virgin olive oil; 6 (150gm each) small Desiree potatoes; 8 garlic cloves, thinly sliced; 2 white onions, thinly sliced; 12 spring onions, white and light green part cut into 1cm pieces; 300 ml white wine; ¼ cup each loosely packed flat-leaf parsley and dill leaves, coarsely chopped, plus extra, to serve; 100 ml lemon juice; 500 ml fish stock; 6 skinless John Dory fillets (150gm each), pin-boned; Lemon wedges, to serve

Hellenika’s Corfu bianco with John Dory, potato, onions and lemon

This recipe for Corfu bianco comes courtesy of Simon Gloftis, the owner of Hellenika in Brisbane. It tastes of the Greek Islands.

A fillet of white fish on a plate with white sauce and potatoes. There is a mint green background. — Corfu bianco with John Dory, onions and potatoes.

Serves 4 - 6

Prep

30M

Cook

40M

Total

1H 10M

Skip to Recipe

“This is a perfect year-round dish, especially in the Australian climate,” says Simon Gloftis, owner of Brisbane’s Hellenika. “It’s heart enough for the cooler months but the colours are so beautiful, it just looks like summer on a plate.”

Ingredients

350 ml extra-virgin olive oil

6 (150gm each) small Desiree potatoes

8 garlic cloves, thinly sliced

2 white onions, thinly sliced

12 spring onions, white and light green part cut into 1cm pieces

300 ml white wine

¼ cup each loosely packed flat-leaf parsley and dill leaves, coarsely chopped, plus extra, to serve

100 ml lemon juice

500 ml fish stock

6 skinless John Dory fillets (150gm each), pin-boned

Lemon wedges, to serve

Method

1.Heat oil in a large deep-side frying pan or flameproof dish over medium heat. Add potatoes and cook, stirring gently, keeping the shape of the potatoes until translucent (10 minutes).

2.Scatter over garlic, onions and spring onions to cook, stirring gently until onions are translucent with no colour (5 minutes). Add wine and reduce by half (10 minutes). Stir in herbs with lemon juice and 500ml stock, bring to a simmer and season to taste. Cook potatoes until they begin to soften and edges start to brown (5 minutes).

3.Carefully remove half the potatoes with a slotted spoon. Place fish over remaining potato mixture, return potatoes and spread evenly and cook until fish is just cooked through (6-7 minutes); season to taste. Stand for 5 minutes before serving. Liquid should be thick like honey ⁠– if not, mash some potatoes and gently stir.

4.To serve, divide potato and fish between plates and spoon over some sauce. Scatter with extra chopped herbs and serve with lemon wedges.