Wednesday, September 3, 2008

Orata With Olives And Potatoes

  • 1.5 kg Orata
  • 500 g potatoes
  • 100 black olives (preferable Ligurian)
  • Olive oil
  • 2 glasses of dry white wine
  • Bay leaves (according to taste)
  • Salt
  • Scale, gut, wash and pat the fish dry and place on the layer of bay leaves and a little olive oil, which cover the bottom of the baking tray.
  • Peel and finely slice the potatoes, then place around the fish.
  • Salt (add pepper if desired) and add more olive oil to the fish or potatoes if deemed necessary.
  • Bake in a hot oven (220 C) for about 10 minutes; remove the tray from the oven, pour the wine over the fish and add the olives.
  • Bake for another 10-12 minutes or until cooking is completed.

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