Broiled Whole Porgy With Blistered Shishito and Tomato Recip

• 份量: 2 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

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

步驟

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.

營養

• 每份大小: Serves 2
• 卡路里: 686 kcal
• 總脂肪: 43 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 0 g
• 膽固醇: 64 mg
• 鈉: 582 mg
• 總碳水化合物: 66 g
• 膳食纖維: 17 g
• 總糖: 29 g
• 蛋白質: 26 g