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.
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.
