Lake Bolsena Whitefish with Green Sauce

Whitefish is the most widespread and widely-fished species in Lake Bolsena (Viterbo), the best known for its delicately flavoured high-quality flesh. Originally from Lake Como, it only arrived in 1800 in this lake area just over half an hour from Viterbo and about 2 hours from the capital.

The deep cold waters of Lake Bolsena, rich in food and predatorial pike, have helped the whitefish thrive, and its presence is a guarantee for the clarity of the water, as whitefish can only survive in highly oxygenated places.

The finest recipe by far is whitefish in green sauce.


1 whitefish 500 – 800 gr.

Half an onion

2 cloves of garlic




Chili pepper

Salt to taste

Half a glass of extra virgin olive oil

A quarter of a glass of vinegar



Poach the cleaned whole whitefish in salted water with half an onion for 10 minutes. In a separate container, prepare the minced mixture of 2 cloves of garlic, a sprig of parsley, 4 or 5 capers, 3 or 4 anchovies, a pinch of chili pepper, extra virgin olive oil and a quarter of a glass of vinegar. Remove the head and bone the whitefish. Place on a serving dish, season with the sauce already prepared and garnish with lemon slices.

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