Baked Gilt Head Bream with Lemon and Herbs

Method

• Step-by-Step Method for Baked Gilt Head Bream with Lemon and Herbs
• Preheat oven to 200°C (392°F).
• Rinse the bream under cold water and pat thoroughly dry with paper towel.
• Slice the lemon thinly into rounds.
• Finely chop the fresh parsley.
• Dissolve the fish bouillon cube in 1/2 cup of hot water to create a light broth.
• Season inside and outside of each fish with salt and pepper.
• Place fish on a lightly oiled baking tray or in a large baking dish.
• Stuff each cavity with lemon slices and a generous sprinkle of chopped parsley.
• Drizzle olive oil evenly over both fish.
• Scatter additional lemon slices over and around the fish.
• Pour dry white wine and prepared bouillon around (not over) the fish in the baking dish.
• Bake on the middle oven rack for 20–25 minutes, or until flesh is opaque and flakes easily with a fork.
• While baking, finely chop extra parsley for garnish (parallel step).
• Check fish at 20 minutes for doneness to avoid overcooking.
• Remove fish from oven and rest for 2–3 minutes before serving.
• For plating: Arrange fish whole on warm plates, spoon pan juices over, scatter with chopped parsley and lemon rounds.
• Serve immediately with a wedge of fresh lemon and your choice of side (e.g., steamed vegetables or light salad).