Mediterranean Porgy

Since I finally posted my Italian inspired porgy dish last night, I thought I’d follow it up with a similar dish that I made this week. It starts off pretty much the same, but is more mediterranean in flavor by the end, with a fresh, raw, topping of olives and cucumbers. It’s really easy to make, and another dish that feels really complimentary to a cool summer night.

For the fish, I started off similar to my Italian dish.

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  1. Arrange the filets in a glass pan
  2. Top with some large tomato slices, along with some fresh basil.
  3. Add some capers on top, and season with lemon juice, salt, pepper, and thyme.
  4. Then Bake covered, at 400 degrees, until the fish flakes easily – about 20 minutes.

While that was going, I made the topping:

  • 1 Can Green Olives [Trader Joe’s, Green Pitted]
  • 4 cloves garlic
  • 2-3 tablespoons capers
  • 1 small white onion
  • fresh basil
  • 1 cucumber
  • Olive oil
  • Pepper, oregano, thyme

Chop up and combine everything in a bowl

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When the fish was done, I just arranged it on a plate, and spooned some of the topping mixture on top. It was delicious!

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