BAKED RED PORGY OVER PROVENCAL SOUCE WITHSAFFRON POTATOES
If you like the Mediterranean flavors, you will enjoy very much this marvelous combination of fish and vegetables, seasoned with thyme, fennel seeds and garlic.
You just need to bake your seasoned fish with all mentioned ingredients and lay it down over a bed of Provencal sauce made from fresh tomatoes and roasted red peppers.
Instead of red porgy, you can use different kinds of fish such as sea bream, perch, salmon, trout or even codfish.
You just need to bake your seasoned fish with all mentioned ingredients and lay it down over a bed of Provencal sauce made from fresh tomatoes and roasted red peppers.
Instead of red porgy, you can use different kinds of fish such as sea bream, perch, salmon, trout or even codfish.
YOU WILL NEED (serves 2):
2 fresh and clean red porgy with 400 gr / 14 ¼ oz, each;
Salt to season;
Fresh thyme sprigs;
6 garlic cloves, sliced;
1 tablespoon of fennel seeds;
Extra virgin olive oil;
4 red bell peppers;
500g / 1lb and 1 ½ oz of fresh ripe skinless tomatoes, roughly chopped;
1 tablespoon of cappers;
White wine or vinegar;
400 gr / 14 ¼ oz of baby potatoes;
1 coffespoon of saffron;
1 teaspoon of turmeric;
1 lt / 35 fl oz of vegetable or chicken broth;
METHOD:
Fish:
Make sure the fish is cleaned, discharging entrails from the cavity very well;
Scale the fish, putting a couple of slashes across the flank so they absorb more flavor from the garlic and crushed fennel seeds.
Rub the fish inside and out with salt;
Push fresh thyme sprigs into the fish cavity;
Stuff the fish slashes with the crushed fennel seeds and sliced garlic (1 ½ cloves per fish);
Drizzle extra virgin olive oil over the fish flanks;
Preheat your oven to 190ºC/375ºF and take the fish to the oven on a baking sheet and bake it for around 20 to 30 minutes (or bake it over a barbecue, also on a baking sheet);
Bell peppers:
Preheat your oven to 250ºC/300ºF;
Place the whole bell peppers into a roasting tray and roast it around 30 to 40 minutes (depending on the size), turning it around a couple of times;
When roasted, choke it in a covered recipient to cool down and smooth;
Clean all the seeds and skin, dice and reserve;
Sauce:
In a skillet, heat olive oil with remaining three cloves of garlic, chopped;
Chose four good stalks of thyme, pull the leaves off and add it to the skillet;
Add roasted and cleaned red bell peppers and chopped tomatoes;
Simmer for 5 minutes on medium heat;
Add cappers and drizzle with white wine or vinegar to give this sauce some sharpness;
Bring it to a thick sauce on medium heat;
Potatoes:
Bring the peeled potatoes to a boil in the vegetable or chicken broth;
When boiling, add saffron and turmeric;
Stir and let it boil until soft.
Serve the fish over a good portion of sauce and garnish with saffron potatoes.
Scale the fish, putting a couple of slashes across the flank so they absorb more flavor from the garlic and crushed fennel seeds.
Rub the fish inside and out with salt;
Push fresh thyme sprigs into the fish cavity;
Stuff the fish slashes with the crushed fennel seeds and sliced garlic (1 ½ cloves per fish);
Drizzle extra virgin olive oil over the fish flanks;
Preheat your oven to 190ºC/375ºF and take the fish to the oven on a baking sheet and bake it for around 20 to 30 minutes (or bake it over a barbecue, also on a baking sheet);
Bell peppers:
Preheat your oven to 250ºC/300ºF;
Place the whole bell peppers into a roasting tray and roast it around 30 to 40 minutes (depending on the size), turning it around a couple of times;
When roasted, choke it in a covered recipient to cool down and smooth;
Clean all the seeds and skin, dice and reserve;
Sauce:
In a skillet, heat olive oil with remaining three cloves of garlic, chopped;
Chose four good stalks of thyme, pull the leaves off and add it to the skillet;
Add roasted and cleaned red bell peppers and chopped tomatoes;
Simmer for 5 minutes on medium heat;
Add cappers and drizzle with white wine or vinegar to give this sauce some sharpness;
Bring it to a thick sauce on medium heat;
Potatoes:
Bring the peeled potatoes to a boil in the vegetable or chicken broth;
When boiling, add saffron and turmeric;
Stir and let it boil until soft.
Serve the fish over a good portion of sauce and garnish with saffron potatoes.
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