Name: Ombrina al forno (Oven-roasted ombrine)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 1 garlic clove; 1 pound (450 g) boiling potatoes; 2 oil-packed anchovy fillets; 4 ombrina steaks, about 5 ounces (150 g) each; 3 small white onions; leaves from 1 small bunch flat-leaf parsley; salt; pepper; 6 tablespoons (90 ml) intensely fruity extra-virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Sea bass (spigola) or gilt-head bream (orata) may be used instead of ombrina, a Mediterranean fish prized for its delicate flesh.

Ingredients

4 ombrina steaks, about 5 ounces (150 g) each
1

Method

Rinse and dry the fish. Bring about 2 quarts (2 liters) water to a boil and drop in the potatoes. Drain them when they are half done, then peel and slice. Drain the anchovies, then chop together finely tog