Orata al Forno
Whole fish, potatoes, oven
Whole roasted sea bream with potatoes, cherry tomatoes, olives and rosemary — a one-pan Ligurian coastal dinner.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4 servings
Ingredients
- 2 whole sea bream, scaled and gutted
- 1½ lbs potatoes, sliced ¼ inch
- 1 cup cherry tomatoes
- ½ cup taggiasca olives
- 2 lemons and rosemary
- Olive oil, salt, pepper
Instructions
- 01
Par-roast the potatoes. Toss potatoes with oil and salt and roast at 425°F for 20 minutes.
- 02
Stuff the fish. Season the cavities and fill with lemon slices and rosemary.
- 03
Roast together. Lay the fish on the potatoes, scatter tomatoes and olives and roast 20–25 minutes.
- 04
Check the fin. The dorsal fin should pull out cleanly when it's done. Rest 5 minutes and fillet at the table.
Larry’s rule: Score the skin twice on each side. It cooks evenly and stops the fish from curling.