Do you want to increase your fish consumption but find cooking time tedious? Nothing could be easier with baked fish. The flesh of the sea bream is appreciated because it is fine and soft. This recipe for baked gilthead bream, ultra easy and traditional from our grandmothers’ cookbooks, will be perfect from March to September, the peak season for gilthead bream!
NO. OF PEOPLE :4
1 sea bream
2 red onions
2 cloves of garlic
15 cl white wine
A few sprigs of rosemary
1 small sprig of bay leaf
1 tablespoon of olive oil
Coarse salt, pepper
PREPARATION : 10min COOKING : 35min
Ask your fishmonger to prepare the sea bream for you by gutting and scaling it if you do not wish to do so.
Preheat the oven to 200°C (th 6/7).
Pour the olive oil in the bottom of an oven dish. Place the sea bream in it.
Peel the onions and cut them into quarters. Arrange them in the dish.
Wash the tomatoes and cut them into quarters. Place them in the dish.
Peel and chop the garlic. Place it in the dish with the thyme and bay leaf.
Cut 3 or 4 thin slices from the lemon. Reserve the rest.
Sprinkle the sea bream with white wine and place the lemon slices on top.
Add salt (with coarse salt) and pepper.
Bake for 20 minutes. Check that the dish does not lack juice. If necessary, add a dash of olive oil. Then cook for another 10 to 15 minutes.
Depending on your taste, you can squeeze the rest of the lemon over the sea bream before serving.
Serve with potatoes. You can even add them directly to the oven dish, cut into slices and placed around the sea bream, for a single cooking.
Fish is twice a week: one fatty fish, one lean fish. Sea bream belongs to the category of lean fish: 1g of lipids for 100g of flesh. To be enjoyed without moderation!
If you do not wish to use white wine, replace it with lemon juice.