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Black porgy there rosemary bay leaf garlic salt olive oil potato carrot corn tomatoes olive oil garlic paste pepper
Viewed: 70 - Published at: 4 years agoIngredients
- 2 fish Black porgy (or your favorite fish)
- 1 there is no set standard. use whatever you have on hand, or whatever you like. Herbs Enough for 2 fish
- 9 twigs of each Rosemary, thyme, dill
- 9 leaves Sage
- 6 leaves Bay leaf, lemon balm (mint)
- 3 whole Garlic
- 1 lots Salt and pepper
- 4 tbsp Olive oil
- 1 large Potato
- 1/2 Carrot
- 4 Young corn
- 6 Cherry tomatoes
- 1 Olive oil
- 6 pea-sized drops Garlic paste
- 4 pea-sized drops Anchovie paste (or filets)
- 1 Pepper
Method
- Prepping the fish: Gut the fish and descale, and cleanly wash the blood.
- Season with salt and let sit for 15 minutes.
- Thoroughly wipe dry.
- Prepping the veggies: Cut into large bite-sized pieces, pat dry, and place into a bowl with to marinate for about 15 minutes.
- Soak the carrots and potatoes in water first.
- Divide the herbs into two equal portions for each fish.
- Divide each portion in half again, for the insides of the fish and to garnish on top.
- Coat a cookie sheet with olive oil, and line up all of the veggies except for the tomatoes.
- Place the fish on top, and spread the herbs out on top.
- Bake on the bottom rack (without preheating), at 570F/300C for 25 minutes.
- Put the tomatoes in and bake for an additional 5 minutes.
- It is done.
