Oven Baked Red Porgy with Aromatic Herbs
June 18, 2025
super easy
Visit a Blue Island Fish Market for your fresh, cleaned Red Porgy.
Season the fish well with salt and pepper. In a bowl, combine lemon zest, a bit of lemon juice, and some finely chopped parsley. Stuff the mixture into the fish’s belly, adding rosemary and 5-6 sprigs of oregano. Refrigerate the fish until the vegetables are ready.
Place the potatoes in a baking tray, season with salt and pepper, and drizzle with a little olive oil. Repeat the process with the tomatoes and onions. Sprinkle with oregano leaves and the remaining parsley.
Finally, place the fish on top of the vegetables, drizzle with the remaining olive oil, pour over the white wine, and bake in a preheated oven at 180 °C for 45-50 minutes.
Serve.
Alternative Fish Options:
- Sea bass
- Gilthead seabream
- White seabream
Βy Chryso Lefou
Ingredients
Adjust Servings
| Ingredients for the recipe: | |
| 1 red porgy, about 1 ½ kg, cleaned | |
| 3 potatoes, thinly sliced | |
| 1 large onion, sliced | |
| 2 large tomatoes, sliced into rounds | |
| 3 cloves of garlic, sliced into rounds | |
| 1 cup fresh parsley, finely chopped | |
| 2-3 sprigs of rosemary | |
| 7-8 sprigs of oregano | |
| 125ml dry white wine | |
| 65ml olive oil | |
| 1 lemon for zest | |
| 1 lemon for juice | |
| 1 teaspoon salt | |
| 0.25 teaspoon black pepper |