Lemon, Dill & White Wine Roasted Porgy

Serves: Four | Prep: 20 min | Cook: 25 min

Ingredients:

Lemon, Dill & White Wine Roasted Porgy:
5 whole porgy (about 2 lbs) cleaned and scaled
4 Tbsp olive oil, divided
2 tsp salt, divided
1 1/2 tsp pepper, divided
2 lemons, sliced
10-12 fresh dill sprigs
2 bell peppers, sliced
1 red onion, sliced
1 cup cherry tomatoes
3 garlic cloves, sliced
1 red chili, thinly sliced
1/4 cup white wine
2 Tbsp capers

Directions:
Preheat the oven to 425°F/220°C.

Pat the porgy dry with paper towels and season the fish inside and out with 1 teaspoon of the salt and 1 teaspoon of the pepper. In a large casserole dish, add the sliced bell peppers, red onion, cherry tomatoes, garlic, and chili. Drizzle with 2 tablespoons of olive oil and season with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Pour in the white wine and add the capers, then gently toss everything together.

Arrange a few lemon slices and sprigs of dill throughout the vegetables, creating little spaces for the fish. Place the whole porgy on top of the vegetables, then tuck a lemon slice and a sprig of dill into the cavity of each fish and place another lemon slice and sprig of dill on top. Drizzle the fish with the remaining 2 Tablespoons of olive oil. Roast uncovered for 25–30 minutes, depending on the thickness of the fish, until the flesh is opaque and flakes easily with a fork. Let the fish rest for a few minutes before serving, spooning the roasted vegetables, pan juices, capers, and lemony white wine sauce over the top.

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