Porgy with Oregano and Marjoram

Name: Porgy with Oregano and Marjoram
Yield: 6
Ingredients: 1 1.5 kg porgy, clean; 2 tablespoons freshly squeezed lemon juice; 1 medium onion (100 g), thinly sliced; 1/2 cup olive oil (120 ml); 1/3 cup chopped fresh marjoram; 2 tablespoons chopped fresh oregano; 1/3 cup water (80 ml); Salt to taste; 1 small bell pepper, seeded and thinly sliced; 1/2 tablespoon cornstarch dissolved in 1/4 cup water (60 ml)

1
1 1.5 kg porgy, clean
2
2 tablespoons freshly squeezed lemon juice
3
1 medium onion (100 g), thinly sliced
4
1/2 cup olive oil (120 ml)
5
1/3 cup chopped fresh marjoram
6
2 tablespoons chopped fresh oregano
7
1/3 cup water (80 ml)
8
Salt to taste
9
1 small bell pepper, seeded and thinly sliced
10
1/2 tablespoon cornstarch dissolved in 1/4 cup water (60 ml)

Ingredients

1
1 1.5 kg porgy, clean
2
2 tablespoons freshly squeezed lemon juice
3
1 medium onion (100 g), thinly sliced
4
1/2 cup olive oil (120 ml)
5
1/3 cup chopped fresh marjoram
6
2 tablespoons chopped fresh oregano
7
1/3 cup water (80 ml)
8
Salt to taste
9
1 small bell pepper, seeded and thinly sliced
10
1/2 tablespoon cornstarch dissolved in 1/4 cup water (60 ml)

Directions

1
Preheat the oven to 400°F (hot)
2
Make some superficial cuts on the porgy, transversely, and arrange it in a baking dish. Reserve
3
In a small bowl, mix together the lemon juice, onion, olive oil, marjoram, oregano, water, and salt
4
Baste the fish with this marinade and top with the bell pepper
5
Cover with aluminum foil and place in the preheated oven until, when you test the fish with a fork, it easily flakes apart (around 30 minutes)
6
Transfer the porgy to a serving plate
7
Strain the sauce that formed in the baking dish into a pan, add the cornstarch mixture, and cook over high heat, stirring constantly, until thickened
8
Pour over the fish and serve immediately
9
379 calories per serving