PORGY WITH FENNEL BULBS
The Silver Spoon, Phaidon Press
Serves 4
Ingredients
4 fennel bulbs, trimmed and halved
1 fresh thyme sprig
2 1/4-pound porgy, scaled and cleaned
1 garlic clove
olive oil, for drizzling
juice of 2 lemons, strained
salt and pepper
Directions
Preheat the oven to 350°F.
Cook the fennel in salted, boiling water for 10 minutes, then drain.
Put the thyme sprig in the cavity of the fish and season the cavity with salt and pepper.
Place the fish in an oven-proof dish, add the garlic, drizzle with olive oil and season with salt and pepper.
Arrange the fennel all round the fish and bake, turning halfway through cooking, for about 30 minutes.
Drizzle the fish with the lemon juice and serve.
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