Porgy, Roman Style: Pagro alla Romana

1. 1

   Preheat the oven to 450 degrees F.

2. 2

   Cut, clean and scale the fish and season with salt and pepper inside and out.

3. 3

   Shell the peas and set aside.

4. 4

   In a saute pan large enough to hold the fish, heat the olive oil until smoking.

5. 5

   Place the fish in the pan and shake vigorously.

6. 6

   Saute 2 or 3 minutes, until the fish starts to crisp on the first side, and the flip it over.

7. 7

   Add the garlic and place in the oven for 12 to 15 minutes, or until the fish is just cooked through.

8. 8

   Remove and place the pan on the burner and remove the fish to a service platter.

9. 9

   Add the peas, scallions and white wine to the pan and saute 1 minute.

10. 10

    Add the mint leaves and immediately pour the sauce over the fish.

11. 11

    Serve with some grilled yellow squash and portion tableside.

* Per serving · 4 servings · Values may vary.