Pesce al Forno

Many fish from the Mediterranean never find their way to the shores of America or they arrive at one coast but not the other. When Liliana d’Ambrosio bakes this fish, she uses orata, gilthead bream, a fish that is rarely available here. Substitute any whole firm-fleshed white fish, such as sea bass or red snapper. The fish is beautiful with its pointillist covering of green olives and the brilliant green sauce that is served on the side.