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Orata al Forno

Serves 4 to 6 Entree seafood, Fish

Orata al Forno

Orata al Forno is a classic Sardinian dish that showcases the simplicity and richness of Italian coastal cooking. It features whole orata, a type of sea bream, baked with potatoes, garlic, and cherry tomatoes, all generously coated in extra virgin olive oil and seasoned with coarse sea salt.

This home-style preparation reflects the straightforward approach of Sardinian family kitchens, where the focus is on fresh ingredients and bold flavors. The result is a dish that is both rustic and elegant, with the orata's tender flesh complemented by the sweetness of roasted tomatoes and the earthy notes of garlic and potatoes.

Ingredients

  • 2whole orata — about 600 g each
  • 4potatoes — sliced
  • 4 clovesgarlic — sliced
  • 6 tbspextra virgin olive oil
  • 1 handfulcherry tomatoes
  • to tastecoarse sea salt

Method

  1. Preheat your oven to 200°C (390°F). Begin by cleaning the orata: rinse each fish under cold water, removing any scales and ensuring the cavity is clean. Pat the fish dry thoroughly with paper towels, both inside and out, to ensure it will sear properly and not steam in its own moisture.
  2. Peel the 4 potatoes and slice them into thin rounds, about 1/4 inch thick. Arrange the potato slices in a single layer on the bottom of a large baking dish. Drizzle 2 tablespoons of extra virgin olive oil over the potatoes and season with a generous pinch of coarse sea salt. Toss to coat evenly.
  3. Peel and thinly slice the 4 cloves of garlic. Scatter the garlic slices over the potatoes, ensuring they are evenly distributed. Drizzle another 2 tablespoons of olive oil over the garlic and potatoes, creating a fragrant base that will infuse the dish with flavor as it cooks.
  4. Place the cleaned orata on top of the potato and garlic layer. Drizzle the remaining 2 tablespoons of olive oil over the fish, ensuring they are well coated. Season the fish generously with coarse sea salt, rubbing it into the skin and inside the cavity for enhanced flavor.
  5. Take a handful of cherry tomatoes and cut them in half. Scatter the halved tomatoes around the orata, allowing them to nestle among the potatoes. The tomatoes will add a burst of color and a slight acidity that complements the richness of the fish.
  6. Place the baking dish in the preheated oven. Bake the orata until the flesh is just opaque and flakes easily with a fork, about 25-30 minutes. The potatoes should be tender and slightly golden around the edges, while the tomatoes should be soft and slightly blistered.
  7. Once cooked, remove the dish from the oven. Finish by drizzling a little more olive oil over the fish and vegetables for added richness. Serve immediately, allowing the simple, fresh flavors to shine through, just as they would in a Sardinian kitchen.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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