Oretta Zanini de Vita

Ombrina al forno

Oven-roasted ombrine

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Medium

Appears in
Popes, Peasants and Shepherds
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