Orata con Pinoli e Olive

Name: Orata con Pinoli e Olive (Sea Bream with Pine Kernels and Olives)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 175 g/6 oz Taggiasca olives; 2 kg/4½ lb sea bream, cleaned and small bones removed; 90 ml/6 tbsp extra virgin olive oil; 25 g/1 oz pine nuts; 1 sprig each of fresh rosemary, thyme and sage; 300 ml/½ pint/1¼ cups dry white wine; sea salt and ground black pepper; 400 g/14 oz potatoes, peeled

Sea Bream with Pine Kernels and Olives

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

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.

Ingredients

400 g/14 oz potatoes, peeled
2 kg/4½

Europe
Italy
Fish course
Pescatarian
Gluten-free
Liguria
Mediterranean

Method

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.