Baked Bass or Gilt-head Seabream (Dorade/Orata al forno)
A simple French-style baked bass or sea bream recipe featuring a savory combination of tomatoes, herbs, and potatoes.
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Instructions
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Preheat the oven to 450 F (235 C).
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Clean and scale the fish, then wipe it dry.
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Stuff the fish with herbs such as thyme or bay leaves.
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Line the bottom of a heatproof baking dish with 2 to 3 peeled, sliced potatoes.
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Arrange a layer of ripe, cut tomatoes over the potatoes, then place the fish on top of the tomatoes, surrounding it with additional tomatoes.
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Slip 4 or 5 unpeeled garlic cloves among the tomatoes.
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Pour 1 to 2 glasses of dry white wine and at least 1/2 cup of olive oil over the fish.
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Season the fish lightly with sea salt and pepper, then lay 3 to 5 lemon slices, each on a bay leaf, on it.
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Place the dish in the oven and immediately reduce the heat to 350 F (180 C); bake for 40 to 50 minutes.
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Do not turn the fish during cooking; serve it directly from the dish.
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Save the juices remaining in the dish for future use, such as fish soup.