Editor's Note: Fish often gets overlooked as an option for easy 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 delicious fish recipe is one that you will want to make again and again. If you're looking for a break from your usual go-to dinner dishes, then this recipe is one you'll want to keep at your fingertips!
This Spanish dish also works well with other whole fish, such as snapper or trout.
Preparation Time10 min
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe CourseMain Course
Taste and TextureSavory, Tangy
- 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
Are you looking for even more fish and seafood recipes? Then dive right in with these 25 Easy Seafood Recipes
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 degrees F (190 degrees 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 tablespoons of water. Cover with aluminum foil. Bake for 40 minutes.
Increase the oven to 425 degrees F (220 degrees 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.
Prepare ahead: The fish can be prepared to the end of step 1 up to 6 hours in advance.
2008 Dorling Kindersley