Patricia wells’s porgy with red peppers, capers, and cumin


by: Mikey

This Spanish dish also works well with other whole fish, such as snapper or trout.


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serves: 4

5-6 tablespoons extra virgin olive oil

2 large red bell peppers (halved, seeded, and diced)

2 tablespoons capers in brine (drained and rinsed)

2 teaspoons cumin seeds

4 (10-oz/300-g) porgy (red bream, or black bream, cleaned and trimmed)

Salt and freshly ground black pepper

Nutrition Facts
Patricia wells’s porgy with red peppers, capers, and cumin

Servings Per Recipe: 4

Amount per Serving

Calories: 232

  • Total Fat: 17.7 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 38.3 mg
  • Sodium: 283.7 mg
  • Total Carbs: 5.6 g
  •     Dietary Fiber: 2 g
  •     Sugars: 3.5 g
  • Protein: 12.7 g

how is this calculated?

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1.  Work under cold running water or over several sheets of newspaper. Grip the fish by its tail and scrape it from the tail toward the head, working against the direction in which the scales lie, using a fish scaler or the blade of a blunt, thick-bladed knife.

2.  Cut away the dorsal, pelvic, and anal fins using a strong pair of kitchen scissors.

3.  Slit open the belly of the fish from the anal fin up to the head and pull out the guts.

4.  Preheat the broiler. Slash the skin of the mackerel at 1/2-inch (1-cm) intervals on both sides, from the head all the way down to the tail, taking care not to cut too deeply into the flesh.

5.  Heat 1 tablespoon of the oil in a medium-sized frying pan. Add the red peppers and fry for 4 to 5 minutes until tender. Remove the pan from the heat and stir in the capers and cumin seeds. Set aside.

6.  Season the cavities of each fish with some salt and pepper, then generously brush with oil. Heat another 2 tablespoons of the oil in a frying pan, add two of the fish, and cook for 4 to 5 minutes on each side. Keep warm while you cook the remaining two fish.

7.  Reheat the red pepper sauce. Lift the fish onto warmed plates and spoon some of the red pepper sauce alongside. Drizzle a little more oil around the outside of the plate and serve.

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