How to cook Baked Porgy with Potatoes in White Wine
- 2 whole fresh porgies (scup), about 1 1/2 pounds each
- 1/2 cup dry white wine
- 3 tablespoons of virgin olive oil
- 1 thinly sliced medium onion
- 2 tablespoons tapenade*, preferable homemade
- 7 cloves garlic, peeled and sliced (divided into 2 parts)
- 1 whole lemon
- 3 tablespoons chopped parsley
- 1 teaspoon hot smoked paprika
- Salt and freshly ground black pepper to taste
- 1 1/2 pounds red-skinned very thinly sliced potatoes
- 2 red or green bell seeded peppers, sliced into thin rings
- Place in a ceramic dish and spread the tapenade over the inside and outside of the fish.
- Make 2 parallel diagonal cuts in the thickest parts on each side of both fishes.
- Cut 2 slices of the lemon and tuck a lemon slice into each fish and squeeze the juice from the remaining lemon over the top.
- Cover and refrigerate for at least 1 and up to 2 hours.
- Preheat the oven to 375°F.
- Coat a dish with 1 tablespoon of virgin olive oil. Layer half the potatoes in the dish and sprinkle with half of garlic, parsley, and paprika.
- Layer the sliced onions and peppers on the top, sprinkle with the remaining half of garlic, parsley, and the paprika, then top with the remaining potatoes.
- Drizzle the remaining olive oil over the potatoes and sprinkle with 3 tablespoons water. Cover with aluminum foil. Bake for 40 minutes
- Increase the oven to 425°F. Place the fish on top of the potatoes, pour the white wine over the fish, and season well with salt and pepper.
- Return the dish to the oven, uncovered, for 20 minutes, until the fish is opaque when pierced with a knife.
- Garnish with sliced lemon and parsley if desired.Serve the Baked Porgy with Potatoes in White Wine immediately while hot with some vegetable salad.
The Mediterranean Baked Porgy with Potatoes in White Wine is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
, also known as scup, is a lean fish with a coarse texture and delicate flavor, consisting of a large family of fish found in temperate and tropical waters all over the world.
*Tapenade is an olive-based spread common in Mediterranean cuisine. The most traditional recipe involves only a few ingredients, including black olives, caper berries, olive oil, and anchovies that are mashed together into a thick paste. That paste can then be spread on toast, used to flavor meats, or eaten as a dip. The dish originated in the South of France, but is popular all over the world today, and comes in many different variations.
This recipe for Baked Porgy with Potatoes in White Wine serves/makes: 4 servings
The Baked Porgy with Potatoes in White Wine recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Porgy
Preparation Method: Baked