Filetti di Orata in Gabbia: A Delicious and Elegant Second Course
A beautifully intricate dish that combines the delicate flavors of orata (sea bream) with a crunchy, golden pastry covering, the Filetti di Orata in Gabbia makes for an elegant main course. This recipe is perfect for a special dinner or to impress guests with something a bit more sophisticated. The combination of fresh fish, aromatic herbs, and flaky pastry is a true celebration of flavors, sure to elevate any meal. Here’s how to make this delicious recipe.
Ingredients (Serves 2)
| Ingredient | Quantity |
|---|---|
| Orata (sea bream) | 1 whole |
| Tomatoes | 100g |
| Garlic | 1 clove |
| Lemon zest | ½ lemon |
| Fresh parsley | 1 bunch |
| Thyme | to taste |
| Fresh oregano | to taste |
| Dill | to taste |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Freshly ground black pepper | to taste |
| Puff pastry | 230g |
| Egg yolk | 1 |
| Fresh cream (liquid) | 2 tbsp |
Preparation Steps
-
Prepare the Fish
- Begin by cleaning the orata (sea bream). You can ask your trusted fishmonger to fillet the fish for you to save time. However, if you prefer to clean it yourself, here’s how to proceed:
- First, scale the fish using a knife, being careful not to damage the flesh.
- Next, remove all the fins and carefully cut along the belly to gut the fish. Rinse it thoroughly under cold water to remove any impurities.
- Cut off the fish’s head, and then make a long incision along the back. With a sharp knife, run the blade along the fish’s spine, detaching the fillets from the bones. Repeat this process on the opposite side.
- Once the fillets are removed, carefully remove the skin. If there are any remaining bones, feel free to pluck them out using kitchen tweezers.
-
-
Prepare the Tomato Filling
- Wash the tomatoes and cut them in half. Use a spoon to scoop out the seeds, leaving only the pulp.
- Finely chop the garlic, parsley, and any other fresh herbs you are using, such as thyme, oregano, and dill.
- Zest the lemon and add the zest to the mixture. Combine all the chopped ingredients in a bowl.
- Season the mixture with a pinch of fine salt and freshly ground black pepper.
- Stir gently, making sure all the ingredients are well distributed.
-
Prepare the Puff Pastry Cage
- Roll out the puff pastry on a flat surface. If you feel the pastry is too large for the fillets, trim it to create a smaller, elongated shape that will encase the fish neatly.
- Using a straight-edged pastry cutter or a knife, slice the pastry into strips about 2 cm wide. These will form the “cage” around the fish.
- Take the strips and begin placing them over the fillets, arranging them in a crisscross pattern to create a lattice effect. Leave the two ends (head and tail) open so they resemble the mouth and tail of the fish. The goal is to leave some space between the strips, allowing the filling to peek through.
-
Assemble the Fish in the Cage
- Once the lattice is formed, carefully fold the pastry over the edges of the fillets. Start by folding the pastry at the head of the fish inward, creating a mouth-like effect. Cut off any excess pastry and set it aside for later use.
- At the tail end, fold the pastry over the fish, sealing the sides and creating a neat enclosure. Make sure the edges are securely pressed to keep the fish enclosed.
- To give the dish a bit of a decorative touch, use the remaining pastry scraps to shape a fin or other fish-like details to place on top of the “cage.”
-
Brush with Egg Wash
- In a small bowl, whisk together the egg yolk and fresh cream. Use this mixture to brush the top of the pastry cage. This step will help the pastry turn golden brown and crisp up beautifully during baking.
-
Bake the Fish
- Preheat your oven to 180°C (350°F). Place the prepared filetti di orata on a baking sheet lined with parchment paper.
- Bake for approximately 20-25 minutes, or until the pastry is golden brown and flaky. You can check the fish’s doneness by gently pressing on the pastry – it should be crisp and the fish inside should be cooked through.
-
Serving the Dish
- Once the fish is baked to perfection, remove it from the oven. Allow it to cool for a few minutes before serving.
- For an extra burst of freshness, garnish the fish with more fresh herbs like parsley or thyme.
- Serve the filetti di orata in gabbia with a side of roasted vegetables or a light salad. This dish pairs wonderfully with a crisp white wine, such as a Pinot Grigio or Sauvignon Blanc.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~40g |
| Carbohydrates | ~25g |
| Fat | ~25g |
| Saturated Fat | ~5g |
| Fiber | ~3g |
| Sodium | ~450mg |
| Vitamin A | 15% of RDA |
| Vitamin C | 20% of RDA |
| Calcium | 5% of RDA |
| Iron | 10% of RDA |
Cooking Tips and Variations
- Puff Pastry Alternatives: If you want a lighter version of this dish, you could use phyllo dough instead of puff pastry. Phyllo will yield a thinner, crispier texture, and it’s a good option for those looking for fewer calories.
- Herb Variations: Feel free to adjust the herbs used in the filling. You can add basil for an Italian twist or a hint of rosemary for a more earthy flavor.
- Fish Substitutes: If orata is not available, you can substitute it with other white fish, such as cod, halibut, or bass. Just ensure that the fish fillets are of a similar size and thickness for even cooking.
This Filetti di Orata in Gabbia recipe will impress anyone who loves fresh fish and enjoys beautiful presentation. It combines a flaky pastry crust with a juicy, aromatic fish filling, all wrapped up in an elegant, golden cage. Perfect for a special occasion or any time you want to enjoy an indulgent yet light meal. Enjoy!
