This recipe, made by baking common pandora fish in a light sauce of tomatoes and peppers, is a practical method that keeps the fish's flesh juicy. It's one of the simple yet filling delicacies of Aegean and Mediterranean coastal cuisines.
Sauté the onion, garlic, and pepper in olive oil, then add the grated tomato and cook with salt and black pepper for 10 minutes.
Arrange the cleaned porgy in a baking dish and drizzle the sauce over them.
Bake in a preheated oven until the fish flakes easily with a fork.
Garnish with chopped parsley and serve hot.
Important: Before putting the fish in the oven, make sure the sauce doesn't completely cover it — the top should brown lightly. Allergen: contains only fish. Caution: use an oven mitt when taking out the baking dish, the edges can get quite hot since the sauce is simmering.
If you add a few olives to the sauce, you give the dish a light salty-sour balance. If the sauce stays a bit runny, letting it rest for a few minutes after coming out of the oven helps its consistency settle.
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