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Cheese-Topped Baked Porgy
Serves 4
- 2 18-oz (5 60-g) porgy, filleted and skinned
- grated zest and juice of 1/2 lemon
- salt and black pepper
- 2/3 cup (150 ml) water
- butter for greasing
- 1/4 cup (30 g) grated aged Cheddar cheese
- lemon zest and parsley sprigs to garnish
WHITE SAUCE
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 2/3 cup (150 ml)milk
STEPS :
- Cut the porgy fillets in half lengthwise and arrange them in a single layer in a
large ovenproof dish.
- Sprinkle the fish fillets evenly with the grated lemon zest and salt and pepper
to taste. Pour the lemon juice and measured water over the fish fillets. Cover the
dish with buttered waxed paper.
- Bake in a 325癋 (l60癈) oven for about 20 minutes until the flesh flakes easily.
- Transfer the fish to a warmed flameproof platter, cover, and keep warm. Strain the
cooking liquid and reserve.
- Make the white sauce: melt the butter in a small saucepan, add the flour, and cook,
stirring, for 1 minute. Remove from the heat and gradually blend in the milk and
the reserved cooking liquid. Bring to a boil, stirring constantly until the mixture
thickens. Simmer for 2-3 minutes. Taste for seasoning.
- Pour the white sauce over the porgy fillets, sprinkle with the cheese, and place
under the broiler 4 in (10 cm) from the heat, for 3-5 minutes until heated through
and golden. '
- Serve the porgy fillets immediately, garnished with lemon zest and parsley sprigs.
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