Baked Gilt Head Bream with Lemon and Herbs

45 minutes
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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  • 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


  • 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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