Red Porgy Fillets in Acqua Pazza with Creamy Mashed Potatoes

Recipe: Red Porgy Fillets in “Acqua Pazza” with Mashed Potatoes

Category: Main Dishes
Servings: 4

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

Ingredients

Instructions

For the Red Porgy Fillets in Acqua Pazza:

1. Boil the Potatoes: Start by boiling the potatoes. Pierce them with a fork to check for tenderness. The cooking time should be about 30-40 minutes, depending on the size of the potatoes. Once cooked, drain them and keep warm for later.

2. Prepare the Fish: Place the whole red porgy on a cutting board. Using the blunt side of a knife, carefully remove the scales by gently scraping from the tail to the head. Once the fish is scaled, make a slight diagonal incision just under the head, then cut along the backbone starting from the dorsal fin towards the tail. Using a sharp knife, gently lift the first fillet, separating it from the bones. Trim the fillet to remove any remaining belly bones. Flip the fish and repeat the process for the second fillet. If you prefer, you can ask your fishmonger to fillet the fish for you or purchase about 500g of pre-filleted red porgy.

3. Cut the Fillets into Portions: Once both fillets are ready, cut each one in half to make 4 portions in total.

4. Prepare the Tomatoes and Aromatics: Wash the cherry tomatoes, removing the stems. Separate the parsley leaves from the stems, and set the leaves aside for garnish. In a pan, heat a drizzle of olive oil with the garlic clove, lightly smashed. Add the tomatoes, season with a pinch of salt, and cook for a few minutes. Pour in the white wine and simmer, adjusting the seasoning with salt and white pepper. Cover the pan and let the tomatoes cook down until they soften and the flavors meld together.

5. Cook the Fish: Once the tomatoes are ready, gently add the fish fillets to the pan. Drizzle with a bit more olive oil, and cover. Let the fish cook in the tomato broth for a few minutes until the fish is tender and opaque.

For the Mashed Potatoes:

1. Mash the Potatoes: While the fish cooks, take the boiled potatoes and peel them once they’re cool enough to handle. Mash the potatoes with a fork or potato masher until smooth. Drizzle in some extra virgin olive oil for a richer flavor, and season with salt and white pepper to taste.

2. Lemon Zest: Grate the zest of the lemon and mix it into the mashed potatoes for a refreshing, citrusy note.

To Serve:

1. Plating the Dish: Create two quenelles of mashed potatoes using two spoons and place them in the center of each plate. Lay the red porgy fillet on top, resting it elegantly over the mashed potatoes.

2. Garnish and Serve: Sprinkle a bit of lemon zest over the fish fillet, and finely chop the parsley leaves using scissors for a delicate garnish. Serve immediately while the dish is still hot, ensuring the flavors remain vibrant.

Enjoy your Red Porgy Fillets in Acqua Pazza with Mashed Potatoes—a delightful, light, and flavorful Italian classic perfect for a sophisticated yet simple meal!