Lithuanian-style Orata

Ingredients

In the Lithuanian adaptation of Orata alla pugliese, we incorporate Lithuanian flavors and ingredients to create a unique dish. The original Italian recipe uses Mediterranean herbs and spices, while the Lithuanian version incorporates local Baltic herbs and flavors. Additionally, the original recipe may use different cooking techniques, such as grilling or baking, whereas the Lithuanian-style Orata is traditionally pan-fried to achieve a crispy skin. We alse have the original recipe for Orata alla pugliese, so you can check it out.

• 2 Orata fish (about 500g each) 2 Orata fish (about 500g each)
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 1 lemon, sliced 1 lemon, sliced
• Salt and pepper, to taste Salt and pepper, to taste
• For the herbed potatoes: For the herbed potatoes:
• 4 large potatoes, peeled and cut into wedges 4 large potatoes, peeled and cut into wedges
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
3. 3.
   Season the Orata fish with salt and pepper, inside and out.
4. 4.
   Place the fish in the skillet and cook for 4-5 minutes on each side, until the skin is crispy and golden brown.
5. 5.
   Transfer the fish to a baking dish and place lemon slices on top.
6. 6.
   Bake in the preheated oven for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Meanwhile, in a separate skillet, melt the butter over medium heat.
8. 8.
   Add the potato wedges and cook until golden brown and crispy, about 10-12 minutes.
9. 9.
   Remove the potatoes from the heat and toss with fresh dill, parsley, salt, and pepper.
10. 10.
    Serve the Lithuanian-style Orata with the herbed potatoes on the side.

Treat your ingredients with care...

• Orata fish — Make sure to choose fresh Orata fish with clear eyes and a mild sea-like smell. If fresh Orata is not available, you can substitute it with other white fish such as sea bass or snapper.
• Fresh dill and parsley — To preserve the flavors of the herbs, add them towards the end of cooking. This will ensure that they retain their vibrant color and fresh taste.

Tips & Tricks

• For an extra burst of flavor, squeeze fresh lemon juice over the Lithuanian-style Orata just before serving.
• If you prefer a lighter version, you can grill the fish instead of pan-frying and baking.
• Experiment with different herbs such as thyme or chives to add your own twist to the dish.
• Serve the Lithuanian-style Orata with a side of fresh salad for a complete and balanced meal.
• If you don't have access to Orata fish, you can use other local white fish varieties available in Lithuania.

Serving advice

Serve the Lithuanian-style Orata hot, garnished with fresh dill and accompanied by the herbed potatoes. Add a squeeze of lemon juice for a tangy kick. This dish pairs well with a crisp white wine or a refreshing Baltic-style beer.

Presentation advice

Place the Lithuanian-style Orata on a large serving platter, with the herbed potatoes arranged around it. Garnish with lemon slices and sprigs of fresh dill. The vibrant colors of the fish, potatoes, and herbs will create an inviting and appetizing presentation.