|
|
Baked Porgy with potatoes in white wine recipe.
Porgy, also known as sea bream or scup, is a lean fish with a coarse texture and delicate flavor, consisting of a large family of fish found in temperate and tropical waters all over the world. Porgy has a lot of small bones, so when selecting, it is best to buy larger specimens because they have a better meat to bone ratio, making the bones easier to remove. Gilthead bream weigh about 2 pounds and are always sold whole. They have firm, succulent flesh with excellent flavor. Red sea bream meat is rosy when raw but turns white when cooked; it is moist with rich, sweet flavor and firm but tender texture. Scup usualy averaging 1 pound or less; they have delicious lean and flaky flesh, but also contain many bones, which makes them difficult to fillet. They should be scaled and dressed before cooking, or large ones can be filleted. Red porgy have white, tender meat with large flake and mild, sweet, but satisfying flavor, though its numerous small bones make it hard to fillet. Sheepshead porgy have always been highly regarded as food and are pan-fried in the American South. The fat-bodied Northern porgy have firm, flaky flesh, though it is quite bony. The plump, golden-silver Jolthead porgy are delicious and beautiful fish.
Nutritional Value Per Serving: For approximately 3.5 ounces of Porgy fish with bone, cooked: Calories 112, Calories From Fat 31, Total Fat 3.4g, Including (Saturated Fat 1.5g, Trans Fat 0.0g, Polyunsaturated Fat 0.8g., MonoUnsaturated Fat 1.1g), Cholesterol 12.0mg, Sodium 200mg, Total Carbohydrate 3g, Protein 19g.
A great recipe for Baked Porgy in white wine with potatoes, onion, garlic, red or green pepper, parsley, tapenade, lemon juice, and paprika.
Ingredients:
- 2 porgy about 1.5lb (650g each)
- 1/2 cup dry white wine
- 3 tbsp of virgin olive oil
- 1 thinly sliced medium onion
- 2 tbsp homemade tapenade
- 4 cloves chopped garlic
- 1 whole lemon
- 3 tbsp chopped parsley
- 1 tsp hot smoked paprika
- 3 large cloves garlic, peeled and sliced
- Salt and freshly ground black pepper to taste
- 1.5 lb (750g) red-skinned very thinly sliced potatoes
- 2 red or green bell seeded peppers, sliced into thin rings
|
Serves/Makes: 4
|
How to cook Baked Porgy in White Wine:
- Place in a ceramic dish and spread the tapenade over the inside and outside of the fish.
- Make 2 parallel diagonal cuts in the thickest parts on each side of both fishes.
- Cut 2 slices of the lemon and 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.
- Coat a dish with 1 tbsp of virgin olive oil. Layer half the potatoes in the dish and sprinkle with the garlic, parsley, and the paprika.
- Layer the sliced onions and peppers on the top, sprinkle with the garlic, parsley, and the paprika, then top with the remaining potatoes.
- Drizzle the remaining olive oil over the potatoes and sprinkle with 3 tbsp water. Cover with aluminum foil. Bake for 40 minutes
- Increase the oven to 425 F. Place the fish on top of the potatoes, pour the white 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.
- Garnish with sliced lemon and parsley if desired and serve immediately.
Notes:
The Baked Porgy and Potatoes in White Wine is a very affordable dish. Delicious, simple, and very easy recipe.
This recipe for Baked Porgy and Potatoes in White Wine serves/makes: 4
Main Ingredient: Porgy
Preparation Method: Baked
Cuisine: American
Back to top
Porgy Recepies
Fish Recepies
|
|
|
