BAKED SEA BREAM WITH POTATOES (ORATA AL FORNO CON PATATE)

Baked sea bream, along with sea bass, is one of the most popular fish-based main courses thanks to its simplicity. It's incredibly easy to make; all you have to do is season the fish with aromatic herbs and arrange it on a baking sheet with the potatoes... the oven will do the rest.

Ingredients

2 whole orate (sea bream)

1 pound of potatoes

3 tablespoons of olive oil

3 sprigs parsley

3 cloves garlic

2 tsp salt

2 tsp black pepper crushed

Instructions

Peel the potatoes, wash them, pat them dry, and cut them. Take a baking dish and put 3 tablespoons of olive oil in it. Spread the potatoes in an even layer and add some salt and pepper.

Continue with the fish. I usually buy the whole fish already cleaned and gutted, head on. Salt the fish inside and out and then add parsley and 3 garlic cloves cut in half to the fish cavity.

Place the gilthead on top of the potatoes, add 2 more tablespoon of oil and pepper.

Bake at 450°F (230C°) for 40 minutes. Take it out of the oven, remove head and tails, and serve it with the side of potatoes.

Orata al Forno calls for a white wine to accompany it.

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On occasion, I also make orate with crabs.