Baked porgy

Baked porgy
This Spanish dish works well with many whole fish, such as porgy (as shown
here), snapper, or trout.

2 porgy, about 21oz (600g) each
2 tbsp tapenade, preferably homemade
1 lemon
3 tbsp olive oil
11⁄2lb (675g) red-skinned potatoes,
very thinly sliced
1 onion, thinly sliced
2 red or green bell peppers,
seeded and sliced into thin rings
4 garlic cloves, chopped
2 tbsp chopped parsley
1 tsp hot smoked paprika
1⁄2 cup dry white wine
salt and freshly ground black pepper

Make 2 parallel diagonal cuts in the thickest parts on each side of each fish. Place in a
nonmetallic dish and spread the tapenade over the inside and outside of the fish. Cut 2 slices of
the lemon. Tuck a lemon slice into each fish and squeeze the juice from the remaining lemon over
the top. Cover and refrigerate for at least 1 and up to 2 hours.
Preheat the oven to 375°F (190°C). Coat an oven-proof dish with 1 tbsp of the oil. Layer half
the potatoes in the dish. Layer the onions and peppers on top, sprinkle with the garlic and parsley,
sprinkle with the paprika, then top with the remaining potatoes. Drizzle the remaining oil over the
potatoes and sprinkle with 3 tbsp water. Cover with aluminum foil. Bake for 40 minutes.
Increase the oven to 425°F (220°C). Place the fish on top of the potatoes, pour the wine over
the fish, and season well with salt and pepper. Return the dish to the oven, uncovered, for 20
minutes, until the fish is opaque when pierced with a knife. Serve immediately.
The fish can be prepared to the end of step 1 up to 6 hours in advance.