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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

    • Start by preheating the oven to 140°C (285°F).

    • Combine the wine, olive oil, lemon juice, a pinch of salt, pepper, half a bouillon cube and herbs.

    • With each fish, create three big cuts diagonally. Put the fish on a baking sheet then marinate it.

    • Cut the other half of the lemon into six thin circles, and put one circle in each cavity.

    • The remaining half of the bouillon cube should then be combined with a quarter cup of water.

    • Halfway through the cooking, cover the fish with this liquid.

    • Put the fish in the oven on the medium rack for approximately 45 minutes.

    • Serving Suggestions: Serve with lemon slices and homemade chips.

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