Uncle Larry Adventures

Italian Classics · Liguria

More italian seafood recipes

Orata al Forno

Whole roasted sea bream with potatoes, cherry tomatoes, olives and rosemary — a one-pan Ligurian coastal dinner.

Orata al Forno

Whole fish, potatoes, oven

Italian seafood cooked in a pan with lemon and herbs

The short version

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

  1. 01

    Par-roast the potatoes. Toss potatoes with oil and salt and roast at 425°F for 20 minutes.

  2. 02

    Stuff the fish. Season the cavities and fill with lemon slices and rosemary.

  3. 03

    Roast together. Lay the fish on the potatoes, scatter tomatoes and olives and roast 20–25 minutes.

  4. 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.

Nutrition (estimated, per serving)

Serving
1 serving (about 425 g)
Calories
470 calories
Protein
30 g
Carbs
26 g
Fat
28 g
Saturated fat
4 g
Fibre
5 g
Sugar
3 g
Sodium
450 mg
Cholesterol
95 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/orata-al-forno).

Before you cook

What to know about Orata al Forno

What it is

Orata al Forno is a seafood recipe rooted in Liguria's fragrant coastal cooking. This version makes 4 servings in 55 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: par-roast the potatoes, then stuff the fish, then roast together. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 whole sea bream, scaled and gutted — supports the dish's balance, texture and regional character.
  • 1½ lbs potatoes, sliced ¼ inch — supports the dish's balance, texture and regional character.
  • 1 cup cherry tomatoes — supplies acidity, sweetness and the recipe's tomato base.
  • ½ cup taggiasca olives — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Prepare the seasonings and accompaniments ahead, but cook seafood close to serving for the best texture.

What to serve with it

  • Serve with lemon, seasonal vegetables and crusty bread.
  • Keep the other dishes simple so the seafood remains the focus.

Questions Larry gets asked

How long does orata al forno take to make?
About 55 min start to finish — roughly 20 min of prep and 35 min of cooking. That yields 4 servings.
What do you need to make orata al forno?
6 ingredients, starting with 2 whole sea bream, scaled and gutted, 1½ lbs potatoes, sliced ¼ inch, 1 cup cherry tomatoes. The full list with quantities is on this page.
How do you start orata al forno?
Par-roast the potatoes: Toss potatoes with oil and salt and roast at 425°F for 20 minutes.
How do you know when orata al forno is done?
Check the fin. The dorsal fin should pull out cleanly when it's done. Rest 5 minutes and fillet at the table.
What is the most common mistake with orata al forno?
Score the skin twice on each side. It cooks evenly and stops the fish from curling.
Can you make orata al forno ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

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