Ingredients
2 tablespoons pine nuts
2 porgy fillets, sliced on the bias 1/4-inch thick
Juice of 1/2 lemon
Fleur de sel and freshly ground black pepper
Best quality extra-virgin olive oil, for drizzling
Preparation
Preheat the oven to 300 degrees. Spread pine nuts on a baking sheet and toast for 3 minutes. Let cool.
To serve, arrange half of the fish on each of two serving plates. Top each slice with just a drop of lemon juice, a light sprinkling of salt and pepper, a drizzle of olive oil, and a few pine nuts. Serve immediately.
