Baked Sea Bream with Potatoes

Orata alla pugliese

Sea bream, known for its fine, aromatic, and low-fat flesh, holds a special place in southern Italian cuisine.

Baked Sea Bream is particularly popular in this region due to its delicate flavour, which pairs beautifully with simple, traditional ingredients. This recipe demonstrates why sea bream remains a favourite in many coastal kitchens.

In this classic Puglian dish, Sea Bream with Potatoes, the combination of fish and grated cheese creates a unique yet harmonious flavour profile. Preparing the fish whole enhances its natural texture and taste. However, if fillets are more convenient, they can work just as well as long as you adjust the cooking time to ensure the fish doesn’t dry out.

When sea bream is not in season or unavailable, alternatives such as hake, halibut, or haddock provide excellent replacements without compromising the integrity of the dish. Moreover, while the traditional recipe calls for South Italian cacioricotta—a cheese made from a blend of sheep’s and goat’s milk—pecorino can easily substitute it, offering a similar richness and depth of flavour. These adjustments not only make the dish versatile but also ensure it remains accessible for cooks everywhere.

By using fresh, high-quality ingredients and adapting to what is available, this recipe brings a taste of Puglia to the table, capturing the essence of Italian coastal cooking.