{"id":12087,"date":"2016-07-15T12:44:33","date_gmt":"2016-07-15T10:44:33","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=12087"},"modified":"2016-07-15T12:44:33","modified_gmt":"2016-07-15T10:44:33","slug":"a-delicious-italian-fish-recipe","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/a-delicious-italian-fish-recipe\/","title":{"rendered":"A Delicious Italian Fish Recipe"},"content":{"rendered":"

Until a few months ago I’d almost never cooked fish despite the fact that I really like it, but recently I’ve ventured in this new territory, and I’m doing pretty well. I started with very basic recipes, but\u00a0now <\/span> I’ve progressed onto a couple of more elaborated dishes. Here is one of my favourites, very simple, yet full of classic Mediterranean flavour:<\/span> orata alle olive<\/span><\/strong> (sea bream with olives).<\/span><\/p>\n

\"orata-forno-patate-pomodorini-ciliegia-75-e1378816455695\"<\/p>\n

Ingredienti:<\/span><\/em><\/span><\/strong>
\nun’orata del peso di 800-900 gr; 250 gr di pomodorini maturi e sodi; 70 gr di olive nere denocciolate; mezza cipolla; 3 cucchiai di vino bianco secco; 1 spicchio d’aglio; 1 mazzetto di prezzemolo; 4 cucchiai di olio d’oliva extravergine; sale e pepe.<\/strong><\/em><\/p>\n

Ingredients:<\/span><\/em><\/span>
\nan 800-900 gram sea bream; 250 grams of small ripe, but firm tomatoes; 70 grams of pitted black olives; half an onion; 3 tbsps of dry white wine; 1 clove of garlic; 1 small bunch of parsley; 4 tbsps of extra virgin olive oil; salt and pepper.<\/em><\/p>\n

Preparation:<\/span>
\n<\/span>Scale and gut the fish (luckily I always get the fishmonger, a dear friend of ours, do this for me). Rinse the fish inside and out under running water.<\/p>\n

Peel the onion, and slice it finely. Chop the tomatoes into quarters, remove the seeds. Slice the olives.<\/p>\n

Wash the parsley and remove the stalks, then peel the garlic. Finely chop the parsley and the garlic together.<\/p>\n

Spread a couple of tablespoons of olive oil onto a baking tray. Cover the base of the tray with the sliced onion, chopped tomatoes, olives, and half of the parsley and garlic mixture.<\/p>\n

Sprinkle both the inside and outside of the sea bream with salt and pepper, and place it on the top of the vegetables on the baking tray.<\/p>\n

Drizzle the fish with the remaining olive oil and white wine, then sprinkle the leftover garlic and parsley mixture over the top.<\/p>\n

Bake the fish in a preheated oven at 180-200\u00b0C (360-400\u00b0F) for about 25 minutes, occasionally pouring some of the juices that accumulate in the tray over the top of the fish.<\/p>\n

\"pesce\"

Captions, from left to right: “I can’t eat it, I’m vegan” … “Has the fish been tested for mercury contamination?” … “Is the bread gluten free?”<\/em><\/span><\/p><\/div>\n

Notes:<\/span>
\n<\/span>It’s important not to overcook the fish, or its flesh will become too tough. For this reason, I prefer to cover the baking tray with foil for the first 15 minutes, then I remove it for the remaining time.<\/p>\n

You can also use other white fish, such as hake or sea bass, for this dish.<\/p>\n

Buon appetito!<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Until a few months ago I’d almost never cooked fish despite the fact that I really like it, but recently I’ve ventured in this new territory, and I’m doing pretty well. I started with very basic recipes, but\u00a0now I’ve progressed onto a couple of more elaborated dishes. Here is one of my favourites, very simple…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":19,"featured_media":12094,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[386082,386081,292236,386083],"class_list":["post-12087","post","type-post","status-publish","has-post-thumbnail","hentry","category-uncategorized","tag-baked-sea-bream-with-olives","tag-italian-fish-recipe","tag-italian-recipes","tag-orata-al-forno"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts\/12087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/comments?post=12087"}],"version-history":[{"count":9,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts\/12087\/revisions"}],"predecessor-version":[{"id":12098,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts\/12087\/revisions\/12098"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/media\/12094"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/media?parent=12087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/categories?post=12087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/tags?post=12087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}