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Porgy Nicoise
Serves 4
- 2 18-oz (560-g) Porgy, cleaned, with heads removed
- salt and black pepper
- 3 tbsp olive oil
- 1 large onion, sliced
- 1 small fennel bulb, sliced
- 1 garlic clove, crushed
- 12 pitted black olives
- 2 tbsp chopped parsley
- juice of 1 lemon
- lemon sections and parsley sprigs to garnish
STEPS :
- Prepare the porgy.
- Heat 2 tbsp of the oil in a skillet, add the onion, fennel, and garlic, and cook
gently, stirring occasionally, for 5-8 minutes, until the vegetables are soft but
not browned.
- Spoon the vegetables into an ovenproof dish and place the bream on top: Scatter
the olives and chopped parsley over the fish, sprinkle with the lemon juice, and
drizzle with the remaining olive oil.
- Cover the fish loosely with foil and bake in a 400°F (200°C) oven for about 20 minutes.
- Remove the foil and bake for 10 minutes or until the fish is cooked. Garnish with
lemon sections and parsley sprigs before serving.
Preparing the porgy
Make 2 deep diagonal cuts in the flesh on both sides of each porgy,
using a sharp knife.
Put salt and pepper into a bowl and combine. Sprinkle on the inside
and outside of the fish.
Porgy
A relatively inexpensive saltwater fish with silver skin and a flattish body. The
firm flesh has a sweet flavor.
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