Classic Bianco Fish Garlic and Parsley Sauce Recipe

2022-11-01

By Greek Chef

Greek Cuisine

Main Course

Try this delicious Greek recipe for Bianco Fish with Garlic and Parsley Sauce. The fish is baked to perfection and served with a flavorful sauce made with garlic, parsley, olive oil, and lemon juice. 

Bianco Sauce for Fish

 The dish is typically made with fish (often swordfish) or chicken, cooked in a sauce made with garlic, onions, potatoes, tomatoes, and white wine. The ingredients are simmered together until they form a flavorful stew that is served over rice. 

Creamy Garlic Bianco Sauce 

To make the sauce creamier, you can either stir in heavy cream or half-and-half while simmering, incorporate Greek yogurt or sour cream after cooking, or swirl in some butter towards the end. Another option is to use a beurre manié (a paste of butter and flour) to thicken the sauce while adding a buttery smoothness.

Wine Pairing

For a Bianco Fish with Garlic and Parsley sauce recipe, regional Greek wines like Assyrtiko from Santorini, Robola from Kefalonia, Roditis, and Malagousia are excellent choices. These white wines offer a range of flavors from crisp acidity and mineral notes to fruity and floral aromas, providing a refreshing complement to the garlic and parsley sauce.

Italian Historical Influence on Greek Cuisine

A traditional dish from the island of Zakynthos, located in the Ionian Sea, on the western coast of Greece. The name "bianco" is Italian for "white," which reflects the use of white wine in the dish. This reflects the historical influence of Italian cuisine in the Ionian Islands, which were under Venetian rule for several centuries.

Pitfalls on Bianco Fish Garlic and Parsley Sauce

 Simplicity: Bianco is a simple Italian sauce made from olive oil, garlic, anchovies, and white wine. The challenge with Bianco is achieving depth and complexity in flavor with only a few ingredients. The key to achieving this is to use high-quality ingredients and to cook the sauce slowly over low heat to allow the flavors to meld together.

 Anchovy flavor: Anchovies are a key ingredient in Bianco and provide the base for its savory, umami flavor. The challenge is in achieving a balanced anchovy flavor that isn't too overpowering. Soaking the anchovies in milk before cooking can help to mellow out the flavor while still providing the necessary depth.

 Texture: Bianco should have a silky, smooth texture that clings to pasta or other dishes. The challenge is to achieve this texture while still incorporating all the necessary ingredients. Be sure to heat the olive oil and garlic slowly, allowing them to infuse and soften before adding the anchovies and white wine.

 Wine choice: White wine is a crucial ingredient in Bianco and provides acidity and brightness to the sauce. The challenge is finding the right type of wine that balances the flavors and doesn't overwhelm the dish. A dry, crisp white wine like Pinot Grigio or Sauvignon Blanc is ideal as it won't overpower the other flavors in the sauce.

 Serving suggestion: Bianco pairs well with a wide variety of dishes, from seafood and pasta to roasted vegetables and poultry. The challenge here is in finding the right balance of flavors between the sauce and the accompanying dish. Experimentation and tasting will help you find the perfect pairing for your Bianco.

Ingredients

• 500g white fish fillets

• 4 cloves of garlic, minced

• 1/4 cup chopped parsley

• 1/4 cup olive oil

• 1/4 cup lemon juice

• Salt and pepper to taste

Instructions

1. Preheat the oven to 180°C (350°F).

2. Place the fish fillets in a baking dish and season with salt and pepper.

3. In a small bowl, mix together the minced garlic, chopped parsley, olive oil, and lemon juice.

4. Pour the sauce over the fish fillets, making sure they are evenly coated.

5. Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.

6. Serve the bianco fish with the garlic and parsley sauce on top.

7. Enjoy!

Preparation Time: 20 min

Cook Time: 30 min

Total Time: 50 min

Nutrition Facts

Calories: 300

Fat: 15g

Saturated Fat: 2g

Carbohydrates: 2g

Fiber: 1g

Sugar: 0g

Protein: 40g

Regional Ingredients Variations of Bianco

Santorini, they may use a mix of fish and seafood, such as shrimp and calamari, and may add a bit of ouzo and local white wine for an extra kick, creating a dish known as "Psaropetra Bianco".

Patmos, they may use a mix of white beans and potatoes, and may add a bit of lemon juice and some dill for a fresh taste, creating a dish known as "Fasolato Bianco".

Cyclades Islands, they may use a mix of vegetables, such as zucchini, eggplant, and tomatoes, and may add a bit of feta cheese and oregano for a Mediterranean flavor, creating a dish known as "Gemista Bianco".

Epirus, they may use a mix of pork and chicken, and may add a bit of smoked paprika and some garlic for an extra smoky and spicy taste, creating a dish known as "Kotopoulo kai Hirino Bianco".

Ikaria, they may use a mix of legumes, such as chickpeas and lentils, and may add a bit of turmeric and some grated ginger for an earthy and aromatic flavor, creating a dish known as "Fasolakia me turmeric Bianco".

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