Falmouth Town Marina Slip #47

Recipes

HERB-ROASTED SCUP (PORGY)  By Dave “Pops” Masch, OTW Books

2 lbs. scup (porgy) whole
Salt and pepper
1 tsp. garlic minced
1 TBS herbs, fresh or dried sage and rosemary mixed or mint
3 TBS bread crumbs
3 TBS olive oil 

Preheat oven to 450 degrees.
Mix all ingredients into a paste.
Cut two or three vertical slits on each side of fish.
Fill slits with paste, put extra in cavity.
Bake for half an hour or until meat is white to the backbone.
Garnish with parsley on a platter with lemon wedges.
You can spoon the meat off the bones.

Print This Recipe