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Ingredients
- 3 lb Porgy or possibly sea bass - (1 whole fish)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 lb Fresh peas
- 1/4 c. Extra- virgin extra virgin olive oil
- 6 x Garlic cloves thinly sliced
- 1/2 c. Dry white wine
- 4 x Scallions thinly sliced
- 1/4 c. Fresh mint leaves
- Â Â Grilled yellow squash for serving
Directions
- Preheat oven to 450 degrees.
- Cut, clean and scale fish and season inside and out. Shell peas and set aside.
- In a saute/fry pan large sufficient to hold the fish, heat extra virgin olive oil till smoking. Place fish in pan and shake vigorously. Saute/fry 2 or possibly 3 min, till fish is starting to crisp on first side, and then flip it over. Add in garlic and place in oven for 12 to 15 min, or possibly till fish is just cooked through. Remove and place pan on burner and remove fish to service platter. Add in peas, scallions and white wine and saute/fry 1 minute. Add in mint leaves and immediately pour over fish. Serve with some grilled yellow squash and portion tableside.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 536g | |
| Recipe makes 4 servings | |
| Calories 563 | |
| Calories from Fat 185 | 33% |
| Total Fat 20.8g | 26% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 242mg | 10% |
| Potassium 1299mg | 37% |
| Total Carbs 17.36g | 5% |
| Dietary Fiber 5.5g | 18% |
| Sugars 6.52g | 4% |
| Protein 68.54g | 110% |
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