Porgy, Roman Style: Pagro alla Romana
- 1 (3-pound) porgy or sea bass
- 2 pounds fresh peas
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 4 scallions, thinly sliced
- 1/2 cup dry white wine
- 1/4 cup fresh mint leaves
- Grilled yellow squash
Preheat the oven to 450 degrees F.
Cut, clean and scale the fish and season with salt and pepper inside and out. Shell the peas and set aside. In a saute pan large enough to hold the fish, heat the olive oil until smoking. Place the fish in the pan and shake vigorously. Saute 2 or 3 minutes, until the fish starts to crisp on the first side, and the flip it over. Add the garlic and place in the oven for 12 to 15 minutes, or until the fish is just cooked through. Remove and place the pan on the burner and remove the fish to a service platter. Add the peas, scallions and white wine to the pan and saute 1 minute. Add the mint leaves and immediately pour the sauce over the fish. Serve with some grilled yellow squash and portion tableside.
Recipe copyright 2000, Mario Batali. All Rights Reserved.