Oven Roasted Porgies

This dish was a staple at LuLu in San Francisco, where I had the pleasure of cooking for former President Bill Clinton and Julia Child, as well as numerous other celebrities and chefs.

This is a beautifully pure Mediterranean dish.

4 small Porgies, about 1lb each, cleaned and scaled with head and tail on

(you can also substitute bass, snapper, pompano or butterfish)

2 medium Idaho potatoes

12 picholine olives

2 cups white wine

2 bay leaves

Olive Oil

                                                                                                                Serves 4

  1. Preheat oven to 400 degrees.
  2. Peel the potatoes and slice into thin rounds. Blanch the potatoes in a pot of boiling water and set aside.
  3. Score the fish with a sharp knife and season with salt, pepper and olive oil.
  4. Drizzle a bit of olive oil on a baking pan. Place the potatoes and bay leaf on the baking sheet and season with salt and pepper.
  5. Sit the fish on top of the potatoes and scatter the olives all over the tray. Add the wine.
  6. Drizzle the entire tray with olive oil.
  7. Bake for 12 minutes.
  8. Arrange fish and potatoes on a serving platter. Pour its juices over the top.
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