Spanish Cuisine
Ingredients:
- 2 porgy, about 1 lb 5 oz (600 g) each.
- 4 garlic
cloves, chopped.
- 2 tbsp
tapenade, preferably homemade.
- 2 tbsp
chopped parsley.
- 1 lemon.
- 1 tsp hot
smoked paprika.
- 3 tbsp olive
oil.
- ½ cup dry white
wine.
- 1 ½ lb (700
g) red-skinned potatoes, very thinly sliced.
- Salt.
- Freshly
ground black pepper.
- 1 onion,
thinly sliced.
Directions:
- Make 2
parallel diagonal cuts in the thickest parts on each side of each fish.
- Place in a
nonmetallic dish and spread the tapenade over the inside and outside of the
fish.
- Cut 2 slices
of the lemon, 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 (190°C).
- Coat an
ovenproof dish with 1 tbsp of the oil.
- Layer half
the potatoes in the dish.
- Layer the
onions and peppers on top, sprinkle with garlic, parsley and paprika, then top
with the remaining potatoes.
- Drizzle the
remaining oil over the potatoes and sprinkle with 3 tbsp water.
- Cover with
aluminum foil. Bake for 40 minutes.
- Increase the
oven to 425°F (220°C).
- Place the
fish on top of the potatoes, pour the wine over the fish, and season well with
salt and pepper.
- Return the
dish uncovered to the oven for 20 minutes, or until the fish is opaque
when pierced with a knife. Serve immediately.