Wednesday, March 24, 2010



Greek porgy, also known as sea bream, is an interesting little fish. Don't try cleaning this at home - I learned the hard way. Its scales are impossible to remove without the proper tool - like dragon scales. It doesn't happen often, but you could very well tear the skin. This fish has a firm texture, with delicate flavours. So, cook it simply. Layered in coarse sea salt, lemon slices, and drizzled with olive oil. In the oven for 40 minutes, low heat. That's it.

Since it's quite small, one fish equals about one portion.


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