Tomato-Roasted Red Porgy with Vegetables (Inspired by the traditional “Fish Protéto”)

Rinse the fish thoroughly, pat dry with kitchen paper, and coat it first with a little olive oil and then with some of the grated tomato. Cover with plastic wrap and place in the refrigerator while you prepare the vegetables.

Heat the remaining olive oil in a non-stick frying pan and begin by frying the potatoes until they just start to turn golden. Remove and set aside on a plate. Continue with the zucchini in the same pan. Once they begin to brown, remove them and add the onions to the pan. When the onions become translucent, add the grated tomatoes and simmer uncovered over medium heat for 3 minutes.

Next, return the potatoes and zucchini to the pan along with the bell pepper, bay leaf, cinnamon stick, salt, and pepper. Mix well, turn off the heat, and transfer everything into a baking dish.

Place the marinated fish on top of the vegetable mixture and cover the baking dish. If your baking dish doesn’t have a lid, use parchment paper and aluminum foil.

Bake in a preheated oven at 160°C (fan setting) for 1 hour. Let the dish rest for 15 minutes after baking.

Serve warm.

This recipe can also be made with:

• Sea Bass
• Grouper