Recipe: Whole Baked Orata with Burst Tomatoes, Scallions, Pepperoncini and Extra Virgin Olive Oil
Ingredients
- For the Orata
- 3 Sprigs of Thyme
- 2 Lemon slices
- T.T. Salt and Pepper
- drizzle of oil
- The Garnish
- 6 Tbl Extra Virgin Olive Oil
- 2 tsp Minced garlic
- pinch of Pepperoncini
- 15 Red and Yellow Grape tomatoes, whole, per fish
- 2 Tbl Chopped parsley
- Juice of one lemon
- 2 Tbl Scallions, sliced on a bias
- 6 oz. Dry white wine
- Salt and pepper
Preparation
To make the Orata
Lay the Orata on a work surface. Snip out the gills and rinse. Open the cavity drizzle with oil, season with salt and pepper. Place a few sprigs of thyme and lemon slices inside. On the pick up, oil the outside of the fish and season with salt and pepper and place on a sizzle plate. Pour some white wine in the plate.
To make the Garnish
Place 2 Tbl extra virgin olive oil in a pan, once hot, add the garlic and half the scallions then add the pepperoncini and tomatoes, cook for ten seconds to blister then add the white wine. Place the Orata in the pan and set in the oven for about 15 minutes at 450 degrees. Remove the fish from the pan onto a serving plate. Return the pan with the tomato mixture back on to med-high heat. Bring the wine to a boil, add the fresh lemon juice and swirl in the remaining olive oil to create a pan sauce. Check the seasoning, add the remaining fresh scallions and parsley and spoon over the whole fish for the presentation.
Serving Size
Makes 2