TABELIAAUTHENTIC RECIPE
Dentice al Forno con Olive e CapperiBaked Sea Bream with Olives and Capers
A quintessential southern Italian fish dish: a whole sea bream stuffed with olives, capers and cherry tomatoes, then baked with white wine and olive oil. The ingredients themselves make the dish.
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Ingredients (2 servings)
- Whole sea bream, scaled and guttedMake 3 deep diagonal slashes across the surface.700 g
- Pitted black olives80 g
- Capers30 g
- Cherry tomatoesHalved.200 g
- White wine100 ml
- Rosemary2 sprigs
- Extra virgin olive oil60 ml
Method
Cut the tomatoes and preheat
- 1 Halve 200 g cherry tomatoes.
- 2 Preheat the oven to 200°C.
Stuff the fish
- 1 Fill the fish’s cavity with half the olives (40 g), half the capers (15 g) and the rosemary.
Arrange in the baking dish
- 1 Spread the cherry tomatoes, remaining olives and capers in an ovenproof dish.
- 2 Place the fish on top.
- 3 Pour 60 ml olive oil over the fish and vegetables, rubbing it into the slashes as well.
Bake the fish with white wine
- 1 Pour in 100 ml white wine and bake at 200°C for 25–30 minutes.
- 2 Baste the fish with the juices every 10 minutes.
Ready when
After 25–30 minutes, it is ready when the flesh flakes apart.
Caution
Remember to baste to prevent drying out.
About this dish
Puglia forms the heel of Italy’s boot and faces both the Adriatic and Ionian seas. Seafood from these 2 seas, together with sun-favored olives, capers and tomatoes, defines its cuisine.
Dentice al forno is a dish of whole sea bream, dentice, baked in the oven. Olives, capers, cherry tomatoes, white wine and parsley are arranged around the fish in a tray, generously drizzled with olive oil and baked. The fish’s freshness directly affects this simple preparation.
Puglian chefs say, “Do not buy a fish with cloudy eyes.”
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