Orata con Pinoli e Olive

Sea Bream with Pine Kernels and Olives


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

In this flavoursome recipe from Liguria, succulent sea bream is baked on a bed of potatoes, olives and pine nuts. It is traditionally made with Taggiasca olives, which are grown in Liguria. However, if you cannot find them, you can use any other black olives instead - the dish will still taste delicious.


  • 400 g/14 oz potatoes, peeled
  • 2 kg/ lb sea bream, cleaned and small bones removed
  • 1 sprig each of fresh rosemary, thyme and sage
  • 90 ml/6 tbsp extra virgin olive oil
  • 25 g/1 oz pine nuts
  • 175 g/6 oz Taggiasca olives
  • 300 ml/½ pint/ cups dry white wine
  • sea salt and ground black pepper


  1. Preheat the oven to 180°C/350°F/Gas 4. Parboil the potatoes for 8 minutes, then drain and slice thinly. Meanwhile, season the bream inside with a little salt and pepper and add the fresh herb sprigs.

  2. Grease an ovenproof dish large enough to take the fish with a little of the oil. Create a flat layer in the base of the dish using the potatoes, pine nuts and olives. Still taste delicious.
  3. Lay the fish on top of the potatoes and drizzle with the remaining oil.
  4. Cook for about 10 minutes, or until the oil begins to sizzle, then remove from the oven and pour the wine around the fish.

  5. Return to the oven and continue cooking for a further 20 minutes, or until the fish is cooked through.