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)
- Preheat oven to 350°F.
- Place the fish in a glass baking dish with sliced onions and crushed garlic cloves.
- 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.
- Bake for 45 minutes.
- Serve hot with baked potatoes and a tomato salad.