Why It Works
- A bed of lemon slices infuses the fish with flavor and prevents it from sticking to the pan.
- The high heat of the broiler quickly crisps the fish skin without overcooking the flesh.
- By keeping cherry tomatoes and shishito peppers whole, you can keep the knife work to a minimum and get to cooking faster.
Put down that phone! Here's a meal that's faster than delivery. By using the broiler, whole porgy grows blistered and crispy on the outside while its delicate white flesh stays tender and sweet. This dish comes together ultra-fast because there's almost no prep work; we keep it simple with whole cherry tomatoes and shishito peppers.
- 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
Adjust the oven rack to 6 inches below the broiler element and preheat the broiler. Line a rimmed baking sheet with foil and evenly arrange the lemon slices into a bed for the fish and vegetables.
Season the whole porgy inside and out with 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper. Stuff the cavities of the fish with the herbs. Lay the fish on the lemon bed.
In a medium bowl, toss together the shishito peppers, cherry tomatoes, and 1 tablespoon of olive oil. Season with salt and pepper. Arrange the 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 the fish and tossing the 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 the remaining 3 tablespoons olive oil with the thinly sliced garlic. Cook over medium heat, stirring constantly, until just golden, about 2 minutes. Remove from heat and stir in the paprika and oregano.
Serve right away, either drizzling the garlic oil on top of the fish or serving it alongside for dipping.