Best 3 Orata Al Forno Baked Sea Bream With Potatoes Recipes
Embark on a culinary journey to the Mediterranean with our delectable baked sea bream (orata al forno), a classic Italian seafood dish bursting with vibrant flavors. This recipe showcases the delicate, flaky texture of sea bream, perfectly complemented by a medley of roasted vegetables and aromatic herbs. Alongside the main course, we present a collection of tantalizing recipes to complete your Italian feast: a zesty salsa verde, a refreshing lemon-herb sauce, and a flavorful parsley-garlic sauce. Each recipe is meticulously crafted to elevate the taste of the sea bream and provide a harmonious balance of flavors. Get ready to savor the essence of the Mediterranean with these exquisite dishes.
Check out the recipes below so you can choose the best recipe for yourself!
ORATA AL FORNO (BAKED SEA BREAM WITH POTATOES)
This recipe is based on a very easy one I found in an Italian cookbook called "Cucina Italiana". Over the years I have changed this and that and adapt it to may own taste. I love to cook with whole fish. Sea Bream (Orata) has such wonderful flavours, if you cook it in the oven. You won't believe the difference between fillet and a whole fish until you try it. If you can get a whole sea bream, get it. The recipe is very easy, it is alsmost done in a few minutes, but you have to wait until the fish is done in the oven. While the fish is in the oven, the room is filled up by delicious flavours. Hope you enjoy it as much as I do.
Provided by Thorsten
Categories One Dish Meal
Time 55m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven (430 F, 220 C).
- Wash and peel the potatoes. Slice them (about 1/4 inch thick).
- Mix the potato slices with as less olive oil as possible. They should only be coated and not soaked. Arrange the slices on an oven-proofed dish, so that later the fish could be placed on them. Salt them to taste with salt and a little pepper.
- Put them in the oven and bake them covered with aluminium foil for 15 minutes.
- Meanwhile prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
- Sprinkle some salt into stomach cavity. Put two slices of lemon, a few slices of garlic and one sprig rosmary into cavity. Brush on both sides with a little olive oil.
- After 15 minutes take potatoes out of the oven and sprinkle with slices of green onions and the rest of garlic.
- Place fish on the potatoes. Sprinkle with some salt and put back in the oven for 25 to 30 minutes or until fish is done (Fish is done when the dorsal fin can easily be removed).
- If the fish gets to dry while baking, brush with a little olive oil.
- When fish is done take out of the oven and sprinkle with parsley and serve hot with additional slices of lemon.
- NOTE: Serve fish as a whole or fillet prior to serving.
Nutrition Facts : Calories 196.2, Fat 0.4, SaturatedFat 0.1, Sodium 20.3, Carbohydrate 47.8, Fiber 8.1, Sugar 2.2, Protein 5.8
ROASTED SEA BREAM WITH HERBS
Orata arrosto alle erbe is one of my favorites fish recipes. The sea bream, marinated with herbs and then roasted and baked, reveals some of the most exiting flavors. The white flesh of the fish is still firm, but it will melt in your mouth. Serve this typical mediterranean fish with white bread or rice and with a green salad. A glas of white wine will complete this delicious and easy to make recipe.
Provided by Thorsten
Categories European
Time 2h50m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
- Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large).
- Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves.
- Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time.
- Preheat oven (390 F, 200 C).
- Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste.
- Turn fish over in flour. It should only be slightly covered with flour.
- In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown.
- Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish.
- Bake in oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce.
- Remove fish carefully from dish and place it on a serving plate.
- Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste.
- Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
- NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required.
- NOTE: Use a dry white wine and serve the wine with the fish.
Nutrition Facts : Calories 126.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 127, Carbohydrate 2.9, Fiber 1, Sugar 0.7, Protein 1
BAKED SEA BREAM WITH POTATOES AND PECORINO
"Orata al forno con patate", baked sea bream with potatoes, is an Italian menu staple. A little grated pecorino cheese adds an extra savory, umani richness to crispy spuds.
Provided by Redazione Web
Categories main course
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Peel and slice the potatoes. Chop the parsley and 1 garlic clove. Clean and gut the fish.
- Grease a large baking dish with 3-4 Tbsp. olive oil. Cover with potatoes, Pecorino cheese, parsley, garlic and a pinch of salt and pepper. Place whole fish on top, add salt and pepper, and bake for around 30 minutes.
- Halfway through cooking, turn the pan around and gently shake it to prevent the potatoes from sticking.
- Remove from the oven and serve.
Tips:
- Choose fresh sea bream that has bright, clear eyes and firm flesh.
- Use a sharp knife to score the fish before cooking. This will help the marinade penetrate the fish and create a crispy skin.
- Generously season the fish with salt and pepper. This will help to enhance the natural flavor of the fish.
- Use a variety of herbs and vegetables in the marinade. This will add flavor and complexity to the fish.
- Bake the fish at a high temperature for a short amount of time. This will help to create a crispy skin and tender, flaky flesh.
- Serve the fish immediately with roasted potatoes and vegetables.
Conclusion:
Baked sea bream with potatoes is a delicious and healthy dish that is perfect for a weeknight meal. The fish is tender and flaky, and the potatoes are crispy and flavorful. The dish is also easy to make, and it can be customized to your own taste. Whether you like your fish spicy, savory, or mild, there is a baked sea bream recipe that is perfect for you.
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