Italian Recipes
ORATA LESSA

ORATA LESSA

Poached Gilthead Bream

How to make the Poached Gilthead Bream:

Gut and wash the fish (if too big, it can be filleted). Use a fish poacher. If you cook the fish whole, start by placing the fish in cold liquids; if you cook fillets, bring the liquids to a very light simmer (to the point where the surface "shimmers" or slightly moves) then add the fish fillets. Cook till done (whole fish should take 6 mins. each pound, fillets should take 5 mins. for 6/8 portions.)

Remove fish from poacher and serve with the desired sauce. Gilthead bream has a very delicate flesh: an appropriate sauce would simply be oil, lemon and chopped parsley. Other types of sauces may be appropriate also, such as tomatoes and vegetables.

Fish prepared in this manner may also be steamed, after which the desired sauce is added.

Recipe courtesy The Italian Trade Commission

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM