Baked gilthead bream (orata alla ligure)
A simple, delicate recipe, typical of the Ligurian coast in Italy, intended to exalt in all its glory the star of the dish: the fish.
Servings: 2
Calories: 155kcal
Ingredients
- 1 gilthead bream of 450-500 g
- 8 Pear or cherry tomatoes
- 1 teaspoon Capers
- 1 clove Garlic
- 2 Potatoes
- 8 Black olives
- 15 g Sprockets
- 4 tablespoons White wine
- Parsley
- Oregano
- Olive oil
- Black pepper
- Salt
Instructions
- Cut the potatoes into small cubes
- Put them in boiling water with a teaspoon of salt until they come back to a boil, strain and set aside
- Cut the tomatoes in half
- Toast the pine nuts in a paella, until they start to brown
- Prepare the fish dressing with a teaspoon of chopped parsley and garlic, a teaspoon of oregano, salt, olive oil and a little pepper
- Smear the gilthead bream with the dressing, especially the inside
- Spread the potatoes with olive oil, salt and a bit of pepper
- Heat the oven up and down to 180 degrees
- Put the potatoes, tomatoes, olives, capers, pine nuts and sea bream in the oven for 20 minutes
- Halfway through cooking, sprinkle the fish with the white wine
- Important: The cooking time is a guide and to obtain a juicy point of the fish. Depending on the oven, it may take a little longer or shorter. Check the cooking!