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Porgy Nicoise

Serves 4
Porgy Nicoise
  • 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 :

  1. Prepare the porgy.
  2. 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.
  3. 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.
  4. Cover the fish loosely with foil and bake in a 400°F (200°C) oven for about 20 minutes.
  5. 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

Porgy Nicoise

Make 2 deep diagonal cuts in the flesh on both sides of each porgy, using a sharp knife.

Porgy Nicoise

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.