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Roasted Porgy with Peas
1 Porgy or sea bass, 3 pound
2 lb Fresh peas
1/4 c Extra virgin olive oil
6 Cloves garlic, thinly sliced
1/2 c Dry white wine
4 Scallions, thinly sliced
1/4 c Fresh mint leaves
Preheat oven to 450 degrees F.
Cut, clean and scale fish and season inside and out. Shell peas and
set aside. In a saute pan large enough to hold the fish, heat olive
oil until smoking. Place fish in pan and shake vigorously. Saute 2 or
3 minutes, until fish is starting to crisp on first side, and then
flip it over. Add garlic and place in oven for 12 to 15 minutes, or
until fish is just cooked through. Remove and place pan on burner and
remove fish to service platter. Add peas, scallions and white wine
and saute 1 minute. Add mint leaves and immediately pour over fish.
Serve with some grilled yellow squash and portion tableside.
Yield: 4 servings
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