30 minutes
A delightful dish that combines the slightly sweet and anise-like flavors of fennel with the rich, nutty notes of a homemade pesto.
Fennel Bulb With Fronds, Fronds coarsely chopped, bulb thinly sliced
each
tablespoons
Small Onion, Sliced
each
to taste
to taste
Garlic Clove, Peeled
each
tablespoons
Porgy Fillets, Each about 3 ounces
0 oz
to taste
Cooked Potatoes
optional
1. Prep Fennel Fronds and Bulb
Coarsely chop enough fennel fronds to measure one cup. Remove the outer layers and core from the fennel bulb, then thinly slice it.
2. Caramelize Fennel and Onion
In a large skillet over medium heat, add one tablespoon of olive oil, then sauté the fennel slices and onion with a pinch of salt and pepper for about 20 minutes, until caramelized.
3. Make Pesto
In a food processor or blender, combine garlic cloves, pine nuts, half a teaspoon of salt, and a few cracks of black pepper. Add the chopped fennel fronds and four tablespoons of olive oil, then process until smooth.
4. Cook Porgy Fillets
Season the porgy fillets with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium heat and cook the fillets for about 2 to 3 minutes on each side.
5. Plating
Lay the caramelized fennel and onion mixture on plates, place the cooked fillets on top, and spoon the fennel frond pesto over them. Serve with lemon wedges and optional cooked potatoes.
Ensure the porgy is fresh, with clear eyes and a firm texture.
Start cooking the fish skin side down in a hot, non-stick skillet with oil for crispiness.
Taste and adjust the pesto as you go, ensuring a good balance with garlic, nuts, and cheese.
Ask your fishmonger to fillet the porgy if you're not comfortable doing it yourself; keep the skin on for texture.
Wait until the skin releases naturally from the pan to avoid tearing.
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