Sea bream with vegetables (Orata al forno)

This is another dish we had at the Ligurian coast that I recreated at home: sea bream roasted in the oven with vegetables. It is quite easy to do: you only have to find the freshest sea bream you can find and learn how to take the fish off the bone once it’s cooked. Use an instant-read digital thermometer with a probe to always cook the fish just right: tender and very juicy. Especially if it was very fresh (and not frozen). Fish should never be overcooked as it will be dry, but nobody likes undercooked fish either. Taggiasca olives … Continue reading Sea bream with vegetables (Orata al forno)

Sea bream in salt (Orata al sale)

Sea bream cooked in a salt crust is a great way to prepare this lovely fish that is used all around the Mediterranean, including Spain, France and Italy. I had tried to make this once many years ago, but it got too salty. A few weeks ago I was telling my Italian friend about this experience while the waiter at the restaurant in Luguria where we were having dinner was filleting the orata al sale. He had overheard our conversation and said that I should try it again because it is very easy if you leave the scales on, dry the fish carefully, … Continue reading Sea bream in salt (Orata al sale)

Fennel risotto with Sea bream (Risotto di Finocchio con Orata)

Risotto or pasta is not served as a side dish in Italy, but sometimes you do get fish fillets served on top of a nice plate of risotto (in many cases raw, or just slightly cooked because the raw fillets are on top of the hot risotto). I really like the combination of a risotto made with fennel and home-made fish stock and a sea bream or seabass fillet, fried on the skin side only for juicy tender fish with crispy skin. Risotto takes some time and patience to make, but the texture is better if you do the proper … Continue reading Fennel risotto with Sea bream (Risotto di Finocchio con Orata)