← Back to Search Results baking European, Spanish
baked-porgy

Photo by:
Comments: 0
 

Recipe

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

Yield : Makes 4 servings
Prep Time : 10 mins, plus marinating
Cooking Time : 1 hr

Ingredients

  • 2 porgy, about 1 lb 5 oz (600g) each
  • 2 tbsp tapenade, preferably homemade
  • 1 lemon
  • 3 tbsp olive oil
  • 1½ lb (700g) 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 tsp hot smoked paprika
  • ½ cup dry white wine
  • Salt and freshly ground black pepper

Directions

1. 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.

2. Preheat the oven to 375°F (190°C). Coat an ovenproof dish with 1 tbsp 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 tbsp water. Cover with aluminum foil. Bake for 40 minutes.

3. 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 immediately.

Notes

Prepare ahead:

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


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

586kcal (29%)
103mg (10%)
93mg (156%)
63mcg RAE (2%)
2020mg
148mg
61g
4g
6g
38g
144mg (48%)
587mg (24%)
3g (14%)
18g (28%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
good-to-the-grain Good to the Grain
by Kim Boyce
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-sweet-life The Sweet Life
by Kate Zuckerman
mom-a-licious Mom-a-Licious
by Domenica Catelli
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?