Porgy is another of the class of firm white fleshed fish shared by grouper and hake, with a similar mild (non-fishy) taste and that flakes with a fork when properly prepared (meaning don't overcook). Here it's baked with sliced onions, crushed garlic cloves, sliced tomatoes and cucumbers, and a drizzle of olive oil, with fresh rosemary as a seasoning agent. The fish will take on the flavors of the other ingredients, which also help to keep it moist during cooking.


  • 2 porgies
  • 1 onion
  • 2 garlic cloves
  • 1 tomato (ripe)
  • 2 cucumbers (sweet orange)
  • olive oil (to taste)
  • salt (to taste)
  • ground black pepper (to taste)
  • rosemary (to taste)


  1. Preheat oven to 350°F.
  2. Place the fish in a glass baking dish with sliced onions and crushed garlic cloves.
  3. Cut the tomatoes in half moons and the cucumbers in thin strips and add to dish. Sprinkle with a bit of olive oil and season with salt, pepper, and rosemary.
  4. Bake for 45 minutes.
  5. Serve hot with baked potatoes and a tomato salad.
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