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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Perfect Porgy

Source: dLife

Perfect Porgy.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	483.2

Total Carbs	12.3 g

Dietary Fiber	4.0 g

Sugars	0.5 g

Total Fat	22.0 g

Saturated Fat	6.9 g

Unsaturated Fat	2.0 g

Potassium	11.6 mg

Protein	65.2 g

Sodium	46112.1 mg

Dietary Exchanges 22.0 Fat, 0.1 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 lb porgy 2.0
2 tbsp Margarine, 80% fat, unsalted 0.25
0 1/4 tsp black pepper 6.0
6 pinch fresh oregano 0.5
0 1/2 each fresh lemons 4.0
4 each egg whites 2.0
2 cup kosher salt 4.0
4 tsp extra virgin olive oil 1.0
1 each medium lemons

Directions

Preheat the oven to 450 degrees F. Choose a 13 x 9-inch baking dish or other 3-quart baking dish that can double as a serving platter. Line the baking dish with foil.
Rinse the fish inside and out in cold water and pat dry. Brush the margarine inside the cavity of the fish. Sprinkle the cavity evenly with the pepper. Stuff the oregano sprigs and lemon slices inside.
Whisk the egg whites in a large bowls until soft peaks form when the whisk is lifted. Fold in the salt.
Spread one-third of the salt mixture in the bottom of the prepared pan. Place the fish on the salt and cover the top of the fish with the remaining salt mixture.
Bake for 30 minutes. Tap off and discard the salt crust from the fish (it will break off easily). Drizzle the fish with the olive oil and serve in its baking dish with the lemon wedges for squeezing.
To make individual portions, cut the fish into quarters and remove to plates. To remove the skin, peel it off with a fork.