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Gilt-head bream, known as orata in Italian, is one of the most prized fish of the Mediterranean and a staple of Italian coastal cuisine from Sicily to the Ligurian coast. Whole fish are baked in the oven nestled on a bed of cherry tomatoes, black olives, and capers, surrounded by white wine and aromatic herbs that form a naturally flavourful cooking liquor. The skin crisps golden while the flesh inside remains moist and sweet, infused with the perfume of thyme and parsley. This is a deceptively simple dish that relies entirely on the quality of the fish and the freshness of its accompaniments. It makes an impressive yet effortless centrepiece for a summer dinner.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4 srv
Difficulty
Easy
Calories
255 kcal
For 4 serving(s)
Per serving
Preheat the oven to 200°C (390°F). Score both sides of the fish with 3-4 diagonal cuts to help it cook evenly and absorb the flavours.
Season the fish inside and out with salt, pepper, and a drizzle of olive oil. Stuff the cavity with garlic slices, thyme sprigs, and half the lemon slices.
Scatter the cherry tomatoes, black olives, capers, and remaining lemon slices across the bottom of a roasting dish. Place the fish on top.
Pour the white wine and remaining olive oil over the fish. Tuck fresh parsley and thyme around it.
Bake for 25-30 minutes, basting once halfway through with the cooking juices, until the flesh is opaque and flakes easily near the backbone.
Scatter fresh chopped parsley over the fish and serve directly from the roasting dish with crusty bread to soak up the juices.
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