Parsley Fish with Potatoes

Let me confess: I don't like cleaning/removing fishbones!!! That's why I use fish fillets in my fish recipes. I did so also in this one. If you like you can steam your fısh as whole.  In the original recipe 2 seabass fish (aka branzino or spigola) are used. Each weighs 300g.

IMPORTANT! : The size of the fish and potatoes will determine cooking time!

20g parsley leaves (10+10)
2 cloves of garlic (1+1)
600g fish
Salt, black pepper
500g potatoes
40g extra virgin olive oil - EVO (10+30)
350-400g water
5 cherry tomatoes

  • Chop 10g of parsley for 5 seconds on Speed 6 and set aside
  • Chop the remaining 10g of parsley and 1 clove of garlic for 5 seconds on Speed 7
  • Wet baking paper under the tap water and then squeeze well by your hands (do it gently not to tear the paper) Place it in Varoma Tray
  • Place fish in Varoma Tray. Spread parsley-garlic mixture, sprinkle with a little salt and pepper. Drizzle 10g of EVO. Close on the top by folding over the baking paper
  • Cut potatoes into small pieces and place in Varoma Bowl (If you cut into big pieces it would take longer to cook)
  • Put water, tomatoes, previously chopped parsley, the remaining 30g of EVO and 1 clove of garlic in TM Bowl. Adjust salt and pepper. Place Varoma Bowl and Varoma Tray. Cook for 20-30 minutes at Varoma Temperature on Speed 1
  • Put fish and potatoes into a serving plate, pour the sauce over and then serve into plates

Buon Appetito

It's adapted from Io e il mio Bimby Book with some modifications

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