Spanish Baked Scup Recipe

Serves/Makes: 4 servings


  • 2 whole fresh scup (porgy), about 1 1/3 pounds (600 g) each
  • 2 tablespoons tapenade*, preferable homemade
  • 1 lemon
  • 3 tablespoons olive oil
  • 1 1/2 pounds (700 g) red-skinned potatoes, very thinly sliced
  • 1 onion, thinly sliced
  • 2 red or green bell peppers, seeded and sliced into thin rings
  • 4 garlic cloves, chopped
  • 2 tbsp chopped parsley
  • 1 teaspoon hot smoked paprika
  • 1/2 cup dry white wine
  • Salt and freshly ground black pepper, to taste
How to cook Spanish Baked Scup:
  • Make 2 parallel diagonal cuts in the thickest parts on each side of each fish. Place in a nonmetallic dish and spread the tapenade over the inside and outside of the fish.
  • Cut 2 slices of the lemon. 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 (190°C).
  • Coat an ovenproof dish with 1 tablespoon of the oil. Layer half the potatoes in the dish. Layer the onions and peppers on top, sprinkle with the garlic and parsley, sprinkle with the paprika, then top with the remaining potatoes.
  • Drizzle the remaining oil over the potatoes and sprinkle with 3 tablespoons water. Cover with aluminum foil. Bake for 40 minutes.
  • Increase the oven to 425°F (220°C).
  • Place the fish on top of the potatoes, pour the 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.
  • Serve the Spanish Baked Scup immediately while hot with some vegetable salad.
Spanish Baked Scup recipe


The Spanish Baked Scup is a very affordable dish. This recipe is delicious, simple, and really easy to cook.

Porgy, 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.


Prepare ahead:
The fish can be prepared to the end of step 1 up to 6 hours in advance.

This Spanish dish also works well with other whole fish, such as snapper or trout.

This recipe for Spanish Baked Scup serves/makes: 4 servings

The Spanish Baked Scup recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Porgy (more Porgy recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Spanish (more Spanish recipes)

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