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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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
Directions
Step 1
Preheat your oven to 200°C (390°F).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Drizzle the remaining 2 tablespoons of olive oil over the base, then pour in the white wine for added flavor.
Step 6
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.
Step 7
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.
Step 8
Remove the baking dish from the oven and garnish the fish with the remaining chopped parsley for a fresh finishing touch.
Step 9
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
| Serving size | (1733.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1787.7 |
| Total Fat 75.2g | 0% |
| Saturated Fat 12.5g | 0% |
| Cholesterol 400mg | 0% |
| Sodium 2857.5mg | 0% |
| Total Carbohydrate 107.3g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 11.8g | |
| Protein 157.4g | 0% |
| Vitamin D 1600IU | 0% |
| Calcium 286.3mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 5258.3mg | 0% |
Source of Calories