Broiled Whole Porgy With Blistered Shishito and Tomato Recipe

Make dinner in a flash with this sheet pan broiled porgy.

20180710-porgy-one-pan-tomatoes-shishito-peppers-vicky-wasik-16-
Vicky Wasik

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.

Recipe Facts

4.5

(2)

Active: 15 mins
Total: 15 mins
Serves: 2 servings

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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 (170gcherry tomatoes

  • 4 medium cloves garlic, thinly sliced

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried oregano

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

Special equipment

Rimmed baking sheet, mixing bowl, mandolin, fish spatula

This Recipe Appears In

Nutrition Facts (per serving)
686 Calories
43g Fat
66g Carbs
26g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 686
% Daily Value*
Total Fat 43g 56%
Saturated Fat 6g 30%
Cholesterol 64mg 21%
Sodium 582mg 25%
Total Carbohydrate 66g 24%
Dietary Fiber 17g 60%
Total Sugars 29g
Protein 26g
Vitamin C 292mg 1,459%
Calcium 249mg 19%
Iron 6mg 31%
Potassium 1707mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)