Broiled Whole Porgy With Blistered Shishito and Tomato Recip

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 lemons, thinly sliced

2 whole porgy, scaled and cleaned (about 1 pound/450g each)

6 tablespoons (3 ounces; 85g) extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

1/2 bunch fresh tender herbs, such as cilantro, parsley, or chives, (about 2 ounces; 60g)

3 ounces (85g) shishito peppers

6 ounces (170g) cherry tomatoes

4 medium cloves garlic, thinly sliced

1 teaspoon smoked paprika

1 teaspoon dried oregano

Directions

Adjust oven rack to 6 inches below broiler element and preheat broiler. Line a rimmed baking sheet with foil and evenly arrange lemon slices into a bed for the fish and vegetables.

Season the whole porgy inside and out with 2 tablespoons olive oil, kosher salt, and freshly ground black pepper. Stuff the cavities of the fish with herbs. Lay fish on the lemon bed.

In a medium bowl, toss together shishito peppers, cherry tomatoes, and 1 tablespoon olive oil. Season with salt and pepper. Arrange vegetables around the fish. Top with any remaining herbs, if desired. Broil fish until fish skin is blistered and lightly charred, about 5 minutes. Using a slotted spatula, flip fish and toss vegetables. Continue broiling fish until browned and lightly charred on the second side and fins pull easily from the body, about 5 minutes longer.

Meanwhile, in a small pot, combine remaining 3 tablespoons olive oil with thinly sliced garlic. Cook over medium heat, stirring constantly, until just golden, about 2 minutes. Remove from heat and stir in paprika and oregano.

Serve right away, either drizzling garlic oil on top of fish or serving it alongside for dipping.

Nutrition

• Serving Size: Serves 2
• Calories: 686 kcal
• Total Fat: 43 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 64 mg
• Sodium: 582 mg
• Total Carbohydrate: 66 g
• Dietary Fiber: 17 g
• Total Sugars: 29 g
• Protein: 26 g