Grilled Whole Orata With Capers And A Herbed Lemon Vinaigrette

by Chef Felice Vacca

1 lb. Whole orata fish
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 tablespoon capers
1/2 tablespoon fresh thyme
1/3 cup fresh lemon juice
1/2 cup grape seed oil and Inari Organic extra-virgin olive oil mixed

Brush the fish with extra virgin olive oil. Add salt and pepper and grill over a low heat for 20 minutes or until totally cooked.

Vinaigrette: In a mixing bowl add the capers, fresh herbs, fresh thyme, lemon juice, oils and mix to form the vinaigrette.