Porgy, Roman Style: Pagro alla Romana – a delicious recipe with bass, fresh peas, extra virgin olive oil, garlic, scallions, white wine. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 450 degrees F.
2
Cut, clean and scale the fish and season with salt and pepper inside and out.
3
Shell the peas and set aside.
4
In a saute pan large enough to hold the fish, heat the olive oil until smoking.
5
Place the fish in the pan and shake vigorously.
6
Saute 2 or 3 minutes, until the fish starts to crisp on the first side, and the flip it over.
7
Add the garlic and place in the oven for 12 to 15 minutes, or until the fish is just cooked through.
8
Remove and place the pan on the burner and remove the fish to a service platter.
9
Add the peas, scallions and white wine to the pan and saute 1 minute.
10
Add the mint leaves and immediately pour the sauce over the fish.
11
Serve with some grilled yellow squash and portion tableside.
323
kcal
Calories
15
g
Fat
33
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (3-pound) porgy or sea bass, 2 pounds fresh peas, 1/4 cup extra virgin olive oil, 6 cloves garlic, thinly sliced, and more.
Yes, Porgy, Roman Style: Pagro alla Romana falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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