Orata in crosta di zucchine e al limone | Chef Graziella Giannuzzi

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water with lemon juice

Vegetable broth maintains moisture without alcohol.

Preheat the oven to 400°F (200°C).

Clean and scale the orata, then pat dry with paper towels.

Make diagonal cuts on both sides of the fish.

Grate ginger and mince garlic, then combine in a bowl with olive oil, salt, and pepper.

Rub the ginger-garlic mixture all over the fish, including inside the cuts and cavity.

Place the fish on a baking sheet lined with parchment paper.

Stuff the cavity with lemon slices, fresh parsley, and thyme.

Sprinkle red chili flakes and capers on top of the fish.

Drizzle with white wine and a few pats of butter.

Bake in the preheated oven for 25-30 minutes until the fish is cooked through and flakes easily.

Remove from the oven and let rest for 5 minutes.

Garnish with additional fresh parsley and lemon wedges before serving.

Cooking Techniques

Spice Level:

Allergens