Porgie with Lemon & Oregano

By wfh1969

Ingredients

• 1 whole porgy, 1 1/2 to 2 pounds, scaled and gutted
• 2 lemons, washed, halved and cut into half moons
• Lemon juice from half a lemon
• 3 teaspoons chopped oregano
• 8 to 10 sprigs of oregano, about 3 to 4 inches long
• 1/3 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

With a sharp knife, score the porgy on either side, down to the bone, from the head to the tail.

Mix together olive oil, oregano and lemon juice. Stuff the cuts with the sprigs of oregano and a few pieces of lemon. Stuff the stomach cavity with more oregano and lemon slices.

Put the fish in a shallow bowl or Tupperware container and pour the marinade over it. Turn the fish over and make sure it is completely covered by the marinade. Marinate for 45 minutes under refrigeration.

Grill, cooking about 8 to 10 minutes a side. Use a knife to check whether the flesh is cooked through down to the bone.