Juicy tomatoes and shishito peppers turn whole fish into a full meal.
Even when a recipe is well written, it can be tough to truly gauge how long a dish will take to make from start to finish. Estimates for cooking time are often unable to take into account subtle factors that come into play when making dinner, such as how long my workday was and how much whiskey I drank at the happy hour just before.
To start, I line a rimmed baking sheet with foil and lemon slices. The lemon not only infuses the fish and vegetables with its bright, aromatic flavor, but it also prevents the fish from sticking to the pan, allowing me to enjoy every bit of sticky skin. I then stuff the cavity of the fish with whatever herbs I have around. I prefer soft herbs with tender stems such as cilantro, parsley, and chives, which steam inside the cavity, perfuming the flesh while also growing tender and succulent. Woody herbs such as thyme, rosemary, and sage can can also offer a great aroma to the fish, but won’t break down and become edible the way softer herbs do.
Small fish like these need just ten minutes under the broiler. Because porgy is a flatter fish, they cook evenly without much effort on my part. I just flip the fish once with a slotted fish spatula and toss the vegetables around halfway through cooking. Once the fins pull off the body easily, you can feel confident that it has cooked through.
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