Porgy With Mushrooms
|Porgy/Other whole fish||2 Pound|
|Button mushrooms||1⁄4 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Teaspoon|
|Dried thyme||1 Pinch|
Preheat the oven to 400°.
Clean fish, but don't remove head.
Trim tail and fins, and wash well.
Dry on paper towels.
Thinly slice button mushrooms.
Peel and finely chop onion.
Cover bottom of ovenproof dish with most of mushrooms and onion and place the fish on top.
Season with salt and pepper, and pour in the water.
Sprinkle fish with parsley, thyme and remaining mushrooms and onion.
Melt butter and pour over fish.
Cover dish with foil or a lid and bake for 40minutes, basting frequently with juices in dish.
Turn fish over halfway through cooking time and remove foil for last 10 minutes.
The fish is cooked when the flesh becomes opaque.
Garnish with lemon and serve with boiled new potatoes.