Orata in Livorian style according to the recipe of Fabrizio Fatucci
1 serving
20 minutes
Orata alla Livornese by Fabrizio Fatucci is a refined dish of European cuisine that embodies the harmony of Mediterranean flavors. The dorada, a tender and aromatic fillet, is baked in a sleeve with a rich Napoli sauce made from tomatoes, garlic, and basil. Capers and olives add a piquant touch, while white dry wine and fish broth enhance the depth of flavor. The dish is juicy with a slight acidity and subtle spicy notes. It is served with crispy baguette or light vegetable garnish, highlighting the recipe's sophistication. This cooking method preserves the fish's rich flavor, making it an ideal choice for a romantic dinner or festive table.
1
Prepare dorado for 2 fillets.
2
Remove the pits from the olives.
3
Prepare Napoli sauce: sauté garlic and onion in olive oil, add tomatoes in their juice, reduce by half. Blend with a blender. Add basil, salt, and sugar to taste.
- Napoli tomato sauce: 50 ml
- Green olives: 30 g
- Cherry tomatoes: 50 g
- Capers: 3 g
- Gilt-head bream (dorada): 1 piece
- Napoli tomato sauce: 50 ml
4
Place the dorado fillet in a baking bag, drizzle with Napoli sauce, sprinkle with olives, pour in wine and fish broth. Season with salt and pepper.
- Napoli tomato sauce: 50 ml
- Green olives: 30 g
- Dry white wine: 30 ml
- Fish stock: 50 ml
- Gilt-head bream (dorada): 1 piece
- Napoli tomato sauce: 50 ml
5
Tie the package with twine and bake in the oven at 180 degrees for 12-15 minutes.
