Orata Al Forno Baked Sea Bream with Potatoes
Transport your taste buds straight to the Mediterranean with *Orata al Forno*, a delightful Italian dish of baked sea bream with potatoes. This recipe pairs tender, flaky whole sea bream with golden, herb-infused potato slices and juicy cherry tomatoes, all roasted together in a fragrant blend of garlic, rosemary, and olive oil. A splash of dry white wine and slices of fresh lemon add brightness and depth to every bite. Perfect for a dinner that’s as elegant as it is easy, this one-pan oven-baked recipe is ready in under an hour and brings vibrant flavors to your table with minimal cleanup. Whether you're hosting a special occasion or simply craving an elevated weeknight meal, *Orata al Forno* is a must-try seafood masterpiece.
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Recipe Information
Ingredients
- 2 pieces (about 400g each) Sea bream (orata), whole, gutted and scaled
- 500 grams Potatoes, thinly sliced
- 200 grams Cherry tomatoes, halved
- 2 pieces Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 2 pieces Fresh rosemary sprigs
- 4 tablespoons Extra-virgin olive oil
- 100 milliliters Dry white wine
- 1 piece Lemon, sliced
- 1 teaspoon (or to taste) Sea salt
- 0.5 teaspoons (or to taste) Freshly ground black pepper
Instructions
Preheat your oven to 200°C (390°F).
Rinse the sea breams under cold water, pat them dry with paper towels, and season both the outside and cavity of each fish with salt and pepper.
In a large mixing bowl, toss the sliced potatoes with 2 tablespoons of olive oil, 1 minced garlic clove, 1 tablespoon of chopped parsley, salt, and pepper until evenly coated.
Spread the potatoes evenly over the bottom of a large baking dish. Place the halved cherry tomatoes over the potatoes, and scatter one rosemary sprig on top.
Drizzle the remaining 2 tablespoons of olive oil over the base, then pour in the white wine for added flavor.
Stuff the cavity of each sea bream with a few slices of lemon, the remaining minced garlic, and a sprig of rosemary. Arrange the fish on top of the potato and tomato mixture in the baking dish.
Bake in the preheated oven for 35-40 minutes, or until the fish is cooked through and flakes easily with a fork. Occasionally baste the fish with the pan juices to keep it moist.
Remove the baking dish from the oven and garnish the fish with the remaining chopped parsley for a fresh finishing touch.
Serve the baked sea bream with the roasted potatoes and tomatoes on the side. Enjoy immediately with a squeeze of fresh lemon if desired!
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2858 mg | 124% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 11.8 g | ||
| Protein | 157.4 g | 315% | |
| Vitamin D | 40.0 mcg | 200% | |
| Calcium | 286 mg | 22% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 5258 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
