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
- Preheat oven to 400 degrees.
- Peel the potatoes and slice into thin rounds. Blanch the potatoes in a pot of boiling water and set aside.
- Score the fish with a sharp knife and season with salt, pepper and olive oil.
- 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.
- Sit the fish on top of the potatoes and scatter the olives all over the tray. Add the wine.
- Drizzle the entire tray with olive oil.
- Bake for 12 minutes.
- Arrange fish and potatoes on a serving platter. Pour its juices over the top.