Baked Porgy

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.

Baked Porgy

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    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

    directions

    Prep: 1 hour Total: 60 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving