so had a nice little Porgy,,,about a 16" fish,,,kept him whole (minus guts and scales)
baked him with a layer of tapenade spread on the inside and outside
dang,,,,,,,
good eats,,,reminded me of the flavor of our mediterranean fish stew,,,without the stew
I know, I know,,,fish is for frying,,,but if you like the flavor of a little olives and capers,,then give it a try sometime,,,I expect it will work on any nice flaky white meat fish
I look forward to trynung it again,,them things have a HUGE cheek meat area
took a cell phone picture - gonna have to quit trying with this old iPhone 3 - pictures never turn out clear
anyhow - go for it!
baked him with a layer of tapenade spread on the inside and outside
dang,,,,,,,
good eats,,,reminded me of the flavor of our mediterranean fish stew,,,without the stew
I know, I know,,,fish is for frying,,,but if you like the flavor of a little olives and capers,,then give it a try sometime,,,I expect it will work on any nice flaky white meat fish
I look forward to trynung it again,,them things have a HUGE cheek meat area
took a cell phone picture - gonna have to quit trying with this old iPhone 3 - pictures never turn out clear
anyhow - go for it!