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    • Baked Gilt Head Bream with Lemon and Herbs

    Baked Gilt Head Bream with Lemon and Herbs

    Mark Sharron
    Easy
    45 minutes
    2

    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

    • 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).