Baked Mediterranean Orata

Filetti di orata al forno

Widely used for its delicate flavor and exquisite meat, Orata is considered the best-tasting of all the breams. Known as Orata, Orada, Goldbrasse, Dourata and Dorada for the gold bar marking between its eyes, the Gilt-head Sea Bream is a fish of the bream family Sparidae found in the Mediterranean Sea and the eastern coastal regions of the North Atlantic Ocean.


For Orata alla Mediterranea
2 Fillets of Orata
8 Black Olives
4 Cherry Tomatoes
A pinch of smashed oregano or thyme
2 tbsp of fine grated bread crumbs
3 tbsp of Extra Virgin Olive Oil
Salt & Pepper to taste

For Sauteéd Spinach  
9 oz of fresh washed and dried spinach
1/2 tbsp of Extra Virgin Olive Oil
1/5 of a cup of lemon
Salt & Pepper to taste


How to bake the Orata…

1) Heat oven to 365 degrees.
2) Wash the fish fillets and wipe them with paper towel.
3) In a small bowl put 2 tbsp of olive oil, salt, pepper, smashed oregano (or thyme).
4) Grease a roaster with 1 tbsp olive oil, put the fillets in and brush them with the mixture. Sprinkle with some fine grated bread crumbs on top of the fillets. Slice the cherry tomatoes and add them together with the black olives.
5) Cook for 20/25 minutes.

and prepare a perfect side dish!

1) Meanwhile, clean the spinach by filling up a big bowl with water and soaking the spinach to loosen any dirt. Drain the spinach and soak and drain a couple of times till spinach is completely cleansed.
2) Heat 1 tbsp olive oil in a large skillet or a wok on medium heat. Place the spinach in the pan and use a spatula to coat all the spinach with olive oil, turning them over once or twice.
3) After 2 minutes of cooking the spinach should be completely wilted. Remove from heat and drain any moisture excess from the pan. Add ½ a tbs of olive oil, sprinkle with salt and lemon juice to taste.

Plate up everything and serve immediately!


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