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    • Baked Gilt Head Bream with Lemon and Herbs

    Mark Sharron
    Easy
    45 minutes
    2
    Amount Per Serving: Calories 431.46; Fat 30.97g; Cholesterol 120.26mg; Carbs 6.5g; Sugars 2.02g; Fibre 1.67g; Protein 27.67g; Sodium 731.62mg; Calcium 49.14mg; Iron 2.08mg; Potassiu 509.01mg
    Whole Baked Gilthead Bream is a fantastic way to bake your fish, the Italian method. The dish is typically stuffed with fresh herbs, lemon and olive oil.
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    Ingredients

    • 2 pieces of gilthead bream, cleaned
    • 1 lemon
    • Salt and pepper to taste
    • Fresh parsley
    • 1 fish bouillon cube
    • 1/4 cup dry white wine
    • 1/4 cup olive oil

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Put the fish in the oven on the medium rack for approximately 45 minutes.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.