Baked Gilthead Sea Bream (Orata al Forno)
Category: Main Course
Servings: 2
Ingredients
| Ingredient | Quantity |
|---|---|
| Gilthead Sea Bream (Orata) | 900g |
| Potatoes | 400g |
| Garlic | 2 cloves |
| Rosemary | 1 sprig |
| Thyme | 1 sprig |
| Oregano | 1 pinch |
| Lemons | 2 |
| Sea Salt | to taste |
| Black Pepper | to taste |
| Coarse Salt (for potatoes) | to taste |
| Extra Virgin Olive Oil | 40g |
Instructions
To prepare the perfect Baked Gilthead Sea Bream, begin by cleaning the fish. Using a pair of scissors, carefully trim off the fins of the fish. Then, rinse it under cold running water and gently scrape off the scales using the back of a knife or, if you have one, a specialized fish scaling tool. Once the fish is fully descaled, proceed to remove the internal organs. Carefully cut along the belly and remove the entrails.
After cleaning the fish, prepare the stuffing. Take the rosemary and thyme sprigs and place them inside the fish’s cavity. Add the garlic cloves, making sure to crush them slightly with the side of a knife to release their flavor. Season generously with salt and pepper, ensuring every part of the cavity is evenly coated with seasoning.
Now, slice the lemons into thin rounds. You will use these slices to garnish the fish. Gently stuff a few of the lemon slices into the cavity of the fish along with the herbs and garlic.
In the meantime, prepare the potatoes. Peel the potatoes and slice them thinly using a mandoline for uniform slices. Place them in a large bowl, then drizzle with extra virgin olive oil and toss them until evenly coated. Sprinkle in a pinch of sea salt and mix well. It’s important that the potatoes are not overly stacked in the baking dish so they can crisp up nicely in the oven.
In a large baking dish, arrange the potato slices in a single layer around the edges of the dish, leaving a small gap in the center to make space for the fish. Lay the prepared gilthead sea bream in the center of the baking dish, next to the potatoes. Arrange the remaining lemon slices on top of the fish and scatter any leftover herbs over the potatoes for added flavor.
Finish the preparation with a final drizzle of olive oil over both the fish and potatoes, ensuring they are both generously coated. This helps achieve a beautifully golden and crispy texture when baked.
Preheat your oven to 180°C (350°F) and bake the gilthead sea bream for approximately 25-30 minutes. The fish should be fully cooked through, with the flesh easily flaking away from the bones. The potatoes should be crisp and golden brown around the edges.
Serving Suggestions:
This Baked Gilthead Sea Bream pairs wonderfully with a light, crisp white wine such as a Pinot Grigio or a refreshing Sauvignon Blanc. For a complete meal, serve with a side of sautéed greens or a simple mixed salad.
Enjoy the delicate flavors of the sea combined with the earthy richness of roasted potatoes—a classic and comforting dish that will surely impress any guest!
This Baked Gilthead Sea Bream recipe is a fantastic way to enjoy a Mediterranean-inspired dish that is both flavorful and simple to prepare. By baking the fish with fragrant herbs and fresh lemon, you ensure the flesh remains tender and moist while infusing it with aromatic flavors. The accompanying roasted potatoes are perfectly seasoned and become crispy as they cook alongside the fish. This dish is ideal for a special occasion or a cozy dinner for two.
