Preheat oven to 400°. Rinse each orata with water and pat dry with paper towels.  Brush both the outside skin and inside cavity of each orata with extra-virgin olive oil and sprinkle outside and inside cavity generously with salt and black pepper. Place 3 lemon slices in the cavity of each fish along with a bundle of herbs and sliced garlic. Place orata on an oiled baking sheet pan, distribute olives on pan and place into the middle rack of oven and roast for about 20–25 minutes. Orata is perfectly cooked if the flesh is opaque in color.

Preheat oven to 400°. Rinse each orata with water and pat dry with paper towels.  Brush both the outside skin and inside cavity of each orata with extra-virgin olive oil and sprinkle outside and inside cavity generously with salt and black pepper. Place 3 lemon slices in the cavity of each fish along with a bundle of herbs and sliced garlic. Place orata on an oiled baking sheet pan, distribute olives on pan and place into the middle rack of oven and roast for about 20–25 minutes. Orata is perfectly cooked if the flesh is opaque in color.

To serve the fish, first remove the skin, discard. Using a fork gently push the opaque flesh onto to a large spoon and transfer to a plate. Repeat until one side of the filet has been removed. Behind the gill, pick up the backbone of the fish and in one swift motion peel away and discard. The second filet is now visible. Again using a fork transfer the flesh to another plate. Repeat with the remaining two orata. Garnish with the roasted olives, a drizzle of extra virgin olive oil and flaked sea salt.

Yield 6 servings