Oven baked gilt-head bream Recipe

• 1200 g white fish, gilt-head sea bream (2 x 600g), cleaned
• Marinade:
• ¼ cup olive oil
• 1 tsp coarse sea salt
• ½ tsp pepper
• 2 cloves garlic, chopped
• 4 sprigs fresh rosemary
• 1 lemon, cut into round slices
• Baked potatoes
• 400 g small potatoes, peeled and quartered
• 1 tbs coarse sea salt
• Few sprigs of fresh rosemary
• 4 tbs olive oil
• 6 garlic cloves

Directions

1.

Clean the fish and dry it with a paper towel.

2.

Mix olive oil, salt, pepper, garlic and 2 sprigs of chopped rosemary in a small bowl. Rub the fish with the marinade and spread one teaspoon of mixture inside the fish cavity; place 2-3 slices of lemon inside the cavity as well. Marinade the fish for 30 minutes.

3.

Place the fish on a baking sheet lined with parchment paper, put the slices of lemon and two sprigs of rosemary on top the fish.

4.

Bake the fish in oven at 180°C for 15 minutes. Once cooked, remove the baking dish from oven; let it rest for five minutes before transferring the fish to a large serving dish, drizzle with olive oil and serve with baked potatoes.

Baked potatoes

1.

Place the potatoes into an ovenproof dish, sprinkle with sea salt and chopped rosemary and drizzle with olive oil. Add crushed (with skin on) garlic cloves. Bake in oven at 200°C for 30 minutes.