Baked Whole Porgy with Lemon and Capers

Baked Whole Porgy with Lemon and Capers

1 whole porgy fish, gutted and scaled (two servings)
salt and pepper to taste
1 lemon sliced, (reserve two slides), and each slice cut in half 1/4 cup olive oil, divided 1/2 cup gluten free bread crumbs 1 small shallot, chopped fine 1 garlic clove, micro-minced 1/4 cup parsley finely chopped 4 sprigs of fresh thyme or 1 teaspoon dried 6 tablespoons capers, drained 4 tablespoons butter, sliced into thin pats 3/4 cup dry white wine

Preheat oven to 450°F. Place the porgy on a chopping board and make six diagonal slits on one side, all the way to the bone. Season with salt and pepper. Insert two whole lemon slices in body cavity. Place one half slice of lemon in each slit, rind side up. Pour a bit of the olive oil into the baking dish. Sprinkle lightly with salt and pepper. Place the porgy in the pan, lemon slices up, Brush porgy with a bit more of the olive oil.. Combine the breadcrumbs, scallions, garlic, parsley, thyme, and capers with a bit of the olive oil until well-blended. Put some of the gremolata inside the cavity and sprinkle the rest evenly over the porgy - a gremolata. Pour wine around the porgy and dot top of porgy with small pieces of butter. The butter and wine and gremolata mixture blend naturally in the oven with the butter and wine to make a sauce. Bake the porgy for 25 to 30 minutes.

Remove the porgy from the oven and portion out two servings to plates. Served here with wild rice. Kind of hard to see the difference between the fish and rice but taste made sure we knew. Spoon some of the pan sauce over the rice and serve immediately. It was delicious, Gary raved about the capers which he loves.