Roasted Porgy with Parsley Sauce

Roasted Porgy with Parsley Sauce

Yield: Serves 2-4

Total Time: 45 min

Easy, tasty, and inexpensive.  Just be patient with the bones, and practice removing them until you're an expert.

Ingredients:

  • 2 porgy (scup), or similar fish about 1.25 pounds each, cleaned, gutted and scaled with fins removed
  • 1/3 bunch of parsley, with leaves roughly chopped, and stems reserved for use in the cavity
  • 1 lemon, juiced and zested
  • 1 TBS capers, rinsed
  • 1 clove garlic, minced
  • 2 scallions, minced, with the tougher green parts reserved for the cavity
  • 1/4 cup + 2 TBS good extra virgin  olive oil
  • 1 medium yellow onion, thinly sliced
  • 4 thinly sliced lemon wedges
  • salt and pepper to taste
Method:
  1. Prepare the fish:  Rinse the porgy, inside and out and dry.  Make 3-4 slashes on each side of each porgy.   Sprinkle both sides with salt and pepper, and rub into the slashes.  Set aside.
  2. Make the sauce:  In a small bowl, combine the chopped parsley leaves, lemon juice, lemon zest, capers, garlic, scallions, and 1/4 cup of the olive oil.  
  3. Preheat the oven:  450 degrees.
  4. Prepare to Roast:  Spread the onion slices on a ridged sheet pan, and add the 2 TBS of olive oil
  5. "Marinate" the fish:  Take one or two tablespoons of the sauce and insert it into the slashes on both sides of the fish.  Put the reserved parsley stems and scallion greens into the fish cavities and put the fish on top of the onions
  6. Roast:  For about 20 minutes, or until the flesh is flaky and opaque. Use a small sharp knife to probe gently.
  7. Remove the flesh from the bone:  Starting at the backbone end, gently lift the flesh from the top side of the fish and place on a serving platter, leaving the skeleton in place.  Sarah suggested two soup spoons.  A cake server would also work well.  Lift the skeleton away and put the remaining flesh on the platter.
  8. Serve:  Some of the flesh, roasted onions, and sauce to each diner.  Garnish with a lemon wedge.
  9. Make stock:  Be sure to make a fish stock with the leftover bones and onions.
Be sure to try this with other flavor palettes:
  • Cilantro, lime, ginger
  • Tomato, basil, garlic salsa
  • Braised in a simple tomato sauce
  •  Marinated with miso

Recipe Source: Improbable Pantry:   http://improbablepantry.blogspot.com/ 

Recipe inspiration:  Roasted Scup with Briny Herb Sauce  from Edible Boston at: www.edibleboston.com/
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