Main Course, Recipes — October 26, 2011 11:04 pm

Orata al Forno

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  • 1.5 Kilos (52.91 oz) Gilthead Sea bream
  • 1 Lemon
  • 1 Rosemary sprig
  • 1 Garlic clove
  • Extra virgin olive oil
  • Salt and black pepper


Clean the fish.
With sharp knife make a cut from tail to head, remove the entrails with your fingers the remove scales by scraping the fish with the dull edge of the knife from tail to head.

Wash the fish with cold running tap water, remove the gills with your fingers .
To help the fishbone removal once cooked, make a slash along the fish and another cut along the backbone on both sides

Place a piece of baking paper on a baking dish, cut two lemon slices then cut them in half.
Salt the cavity, add a pinch of black pepper, insert the garlic clove in the cavity, half rosemary sprig and two slices of lemon.

Drizzle the baking dish with olive oil, transfer the fish to the dish,
place one half lemon slice under tail and head to prevent their burning. Season the fish with a pinch of salt, a pinch of black pepper, one rosemary sprig, and drizzle over a little olive oil.
Preheat the oven to 180 C. (350 F.) and place the dish in the oven.

The cooking of every fish is 15 minutes per kilo, this fish 1.5 Kilos (52.91 oz) must cook for 20 – 25 minutes.

Once cooked, remove the baking dish from oven, transfer the fish to a large serving dish, drizzle with olive oil and serve.

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