This Spanish dish also works well with other whole fish, such as snapper or trout.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 porgy, about 1 lb 5 oz (600 g) each||4 garlic cloves, chopped|
|2 tbsp tapenade, preferably homemade||2 tbsp chopped parsley|
|1 lemon||1 tsp hot smoked paprika|
|3 tbsp olive oil||1/2 cup dry white wine|
|1 1/2 lb (700 g) red-skinned potatoes, very thinly sliced||salt and freshly ground black pepper|
|1 onion, thinly sliced|
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 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.
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.
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