Dinner

Orata Intera al Forno con Agrodolce di Cipolla Rossa, Pinoli Tostati e Uvetta

Name: Orata Intera al Forno con Agrodolce di Cipolla Rossa, Pinoli Tostati e Uvetta
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 whole gilt-head bream (800g–1kg), scaled and gutted; Salt and black pepper; 1 lemon, halved; 3 bay leaves; 4 sprigs fresh thyme; 3 tbsp extra-virgin olive oil, divided; 250g red onion, halved and thinly sliced; 30g raisins, soaked in warm water for 5 minutes; 50g pine nuts; 2 tbsp aged balsamic vinegar; 1 tbsp honey; 1 tbsp red wine vinegar; 2 garlic cloves, minced; Zest of 1 orange; Fresh parsley for garnish; Fleur de sel for finishing

A whole fish—scaled, gutted, and stuffed with aromatics—roasted until the skin crisps and the flesh stays moist and sweet. Finished with an agrodolce of caramelized red onion, plump raisins, toasted pine nuts, and aged balsamic vinegar. A Sicilian-inspired showstopper—restaurant-quality technique, pure home-cooking heart.

975cal 85gprotein 46gcarbs 52gfat 25min prep 35min cook 2serves

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