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BAKED PORGY WITH LEMON AND CAPERS

BAKED PORGY WITH LEMON AND CAPERS

The Kitchen Scholar
Fish

SOURCE: PIERRE FRANEY AND BRYAN MILLER. THE SEAFOOD COOKBOOK: CLASSIC TO CONTEMPORARY.

Porgies refer to more than a hundred bottom-dwelling carnivorous fish species that belong to the Sparidae family. To identify and distinguish sparids from the rest of the catch, the seriously interested pescatarian must look for a broad gap between the huge eye and the small mouth, a spiny dorsal fin, a short anal fin, and long and pointed pectoral fins as specific and distinct anatomical features. Concealed within the mildly flavored flesh of the fish are thin but tough bones that become  soft and detachable from extreme cooking temperatures. For this reason, baking a porgy whole is always the common option. Just jazz the fish up with lemon, fresh herbs, and capers for a juicy and delicious meal.

Porgies refer to more than a hundred bottom-dwelling carnivorous fish species that belong to the Sparidae family. To identify and distinguish sparids from the rest of the catch, the seriously interested pescatarian must look for a broad gap between the huge eye and the small mouth, a spiny dorsal fin, a short anal fin, and long and pointed pectoral fins as specific and distinct anatomical features. Concealed within the mildly flavored flesh of the fish are thin but tough bones that become  soft and detachable from extreme cooking temperatures. For this reason, baking a porgy whole is always the common option. Just jazz the fish up with lemon, fresh herbs, and capers for a juicy and delicious meal.

Ingredients

6 whole porgies, weighing about 1 1/2 pounds/680 grams each, cleaned of their scales and entrails

Salt and freshly ground black pepper to taste

18 lemon slices about 0.25-inch/0.64-cm thick, each slice cut in half

1/4 cup/60 mL olive oil

1/2 cup/60 grams fresh breadcrumbs

1/2 cup/50 grams finely chopped scallions

1 tablespoon/9 grams finely chopped garlic

1/4 cup/8 grams finely chopped parsley leaves, preferably picked fresh on the same day for best results

4 springs thyme, preferably picked fresh on the same day for best results OR 1 teaspoon/1 gram dried thyme

2 bay leaves, split in half

6 tablespoons/ grams drained capers

1 cup/250 mL dry white wine

4 tablespoons/60 grams unsalted butter

Specific Equipment

Chopping board

Sharp knife

Baking dish large enough to hold the fish

Serves 6

Instructions

1. Preheat oven to 450°F/230°C.

2. Place the porgies on a chopping board and make six diagonal slits on the top of each, all the way to the bone. Season with salt and pepper. Insert one slice of lemon in each slit, rind side up.

3. Pour olive oil into the baking dish. Sprinkle lightly with salt and pepper. Place the porgies in the pan, lemon slice up.

4. Combine the breadcrumbs, scallions, garlic, parsley, thyme, bay leaves, and capers until well-blended. Sprinkle the mixture evenly over and around the porgies. Pour wine around the porgies and dot with small pieces of butter.

5. Bake the porgies for 25 to 30 minutes. Remove the porgies from the oven and discard the bay leaves before transfering to a serving platter.

LASAGNA ALLA MAMMA

LASAGNA ALLA MAMMA
HOWARD JOHNSON'S COQUILLES SAINT JACQUES

HOWARD JOHNSON'S COQUILLES SAINT JACQUES