Baked Orata, Rustic Style
For all the brave hearts who are not afraid of baking a whole fish – cook this to steal someone’s heart!
2 servings
1 whole orata, cleaned
1 medium onion, diced
½ cup mixed olives
2 clove garlic, minced
1tablespoon capers
¼ cup blanched almonds
¼ cup golden resins, soaked in vermouth over night
2 medium size golden Yukon potatoes, peeled, cut to ¼” cubes
1cup Sauvignon Blanc wine
1 cup fire roasted tomatoes, canned
parsley for garnish
In heavy bottom pan sauté the onion and minced garlic until translucent. Add the mixed olives and potatoes and cook for 5 minutes. Add 1 cup wine, fire-roasted tomatoes peppers, raisins and capers. Mix well and add salt to taste. Put the lid on and simmer until potatoes start getting soft, about 25 min.
Preheat the oven to 350F.
Clean the fish and pat dry. Lightly season it with salt and freshly ground black pepper.
Find the full recipe at MAZA Cooking Journals available at the iTunes Store.
