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Baked Porgy

Updated October 06, 2016

Editor's Note: Fish often gets overlooked as an option for weeknight dinners, but this Baked Porgy recipe is a delicious alternative to chicken or ground beef. The light and flaky texture of the fish guarantees that the meal will leave you satisfied, but not stuffed to the gills. Lemony flavors mix with the bell peppers and potatoes to create an all-in-one meal that the whole family will enjoy.

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

Makes4 servings

Preparation Time10 min

Cooking MethodBaking

CostModerate

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe CourseMain Course

MealDinner, Lunch

Taste and TextureSavory, Tangy

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

Instructions

  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.

Other Baked Fish Recipes

Whether you love this dish or porgy's not your cup of tea, you're sure to adore these other baked fish recipes - they're a hit with the whole family.

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