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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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: second courses
Cuisine: Italiana, Mediterranean
Keyword: gilthead bream, potatoes, tomatoes
Servings: 2
Calories: 155kcal
Author: Mia Mattarello


  • 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


  • 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!