Ingredients (makes 4 servings): 1 cup dry white wine Juice of 2 lemons 2 tablespoons white wine vinegar 2 fresh bay leaves 2 garlic cloves, crushed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 boneless sea bream (orata) fillets 2 tablespoons Monini DOP Umbria Extra Virgin Olive Oil,plus extra for greasing the pan 2 tablespoons chopped basil Chef Micol Negrin from Rustico Cooking NY, developed a special menu for the Monini evening using each one of the 4 D.O.P. (Regional) Extra Virgin Olive Oils that Monini produces and markets in the US.

Preparation

Preheat the oven to 425° degrees (preferably set on convection bake).

Combine the wine, lemon juice, and vinegar in a 12 inch sauté pan over medium heat. Add the bay leaves and garlic. Reduce the liquid to half of its original volume, about 5 minutes. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and set aside to cool to room temperature.

Arrange the sea bream in a single layer in a lightly oiled roasting pan. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper.

Pour the cooled glaze over the fish and cover the roasting pan with aluminum foil.
Bake in the preheated oven 15 minutes, or until the fish is cooked all the way trough (it should be opaque rather than translucent, and it should feel firm to the touch). Transfere the fish to a platter.

Serve the fish hot, drizzled with the Extra Virgin Olive Oil and sprinkled with the basil.