Orata Alla Pugliese – Baked Gilthead Bream – Puglia


Rating: 3.67 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:












Instructions:

Scale and gut dorado, rinse thoroughly and pat dry with kitchen towel. In a saucepan, bring salted water to a boil.

Rinse the potatoes, remove the skin and cut into 5 mm thick slices. Cook in portions in boiling salted water for 5 minutes, let drain. Chop garlic cloves and parsley very finely (or grind in mortar). mix with olive oil (I) to a paste. Preheat oven to 225° Celsius. Coat a large ovenproof dish with the olive oil (Ii).

Layer half the amount of potato slices in the dish. Season well with salt and pepper, drizzle with some of the herb oil and sprinkle with half of the grated cheese.

Place the prepared fish on the potatoes, season ditto with salt and pepper and sprinkle with part of the herb oil. Cover with the remaining potato slices, season again with pepper, salt, herb oil and grated cheese.

Roast in the heated oven for 30 minutes. Carve the dorado only at the table and place it very hot on the table.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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