Orata, Mormora, Marmora

All Mediterranean bream are related and, despite the differences in colour, texture, taste and general appearance, are very similar. Both the mormora or marmora (striped bream) and pagello or pagro (sea bream) are well loved in Italy. However perhaps the best flavoured is the orata or gilthead, known to the French as the daurade, and the favoured way of cooking them is to bake them in the oven. They are also often grilled after being brushed with salmoriglio, a mixture of lemon juice, olive oil, and chopped parsley and capers.