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Porgies Pan-Roasted with Marjoram and Lemon

Porgies Pan-Roasted with Marjoram and Lemon

Small whole fish are pan-roasted with garlic, marjoram, and lemon. This method combines the flavor concentration of roasting with the juiciness of stovetop cooking.
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Cook Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

Main Ingredients
  • 4 small or 3 medium whole fish, such as porgies, bass, pompano, about 3/4 to 1 pound each (340-450 g)
  • 3 garlic cloves
  • 3 tablespoons butter (45 g)
  • 2 tablespoons vegetable oil (30 ml)
  • 1 cup flour, spread on a plate (140 g)
  • 1 teaspoon fresh marjoram leaves OR 1/2 teaspoon dried
  • Salt
  • Black pepper, ground fresh from the mill
  • 1 tablespoon freshly squeezed lemon juice (15 ml)

Method
 

Instructions
  1. Wash and dry fish. Lightly mash garlic to split skin.
  2. Heat butter and oil in a lidded sauté pan over medium-high heat.
  3. Dredge fish in flour. Add to pan with garlic and marjoram. Brown 1 1/2 minutes per side.
  4. Add salt, pepper, and lemon juice. Cover pan, reduce heat to medium.
  5. Cook for about 10 minutes, turning fish after 6 minutes.
  6. Transfer to platter, pour pan juices over fish, and serve.

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