Baked Gilt-Head Bream
If you're searching for an elegant, seafood-centric recipe that will impress your guests and tantalize their palates, Baked Gilt-Head Bream is the answer. With its delicate flavors and visually stunning presentation, this dish is a true testament to the artistry of cooking. Join me on this culinary adventure as we explore the nuances of preparing this extraordinary seafood delight.
Equipment
- oven
- 1 mixing bowl
- 1 baking sheet
Ingredients
- 2 doradas (gilt-head breams), cleaned and prepared for baking
- 1 fish bouillon cube (divided)
- 1 lemon (divided)
- 1⁄4 cup olive oil
- 1⁄4 cup dry white wine
- Pinch of salt and pepper
Salad
- 1 medium red bell pepper
- 3 firm tomatoes
- 1 medium red onion, diced
- Fresh parsley or dried Herbs de Provence
- Extra-virgin olive oil
- Red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (140°C).
- Add the wine, olive oil, salt and pepper, herbs, juice from half of the lemon, and half of the bouillon cube to a mixing bowl. Mix well.
- Make three diagonal cuts over each fish.
- Place the fish on a baking sheet and add the marinade on top.
- Slice the other half of the lemon into six pieces and place them over the cuts in the fish.
- Combine 1⁄4 cup of hot water and the other half of the bouillon cube in a bowl until dissolved. Pour it over the fish.
- Bake for 40–45 minutes until the fish is easy to flake.
- Remove the seeds from the tomatoes and dice them.
- Remove the seeds and membrane from the red pepper and dice it.
- Add the tomatoes, red pepper, and onion to a mixing bowl. Mix in the herbs, olive oil, and vinegar to taste. Season with salt and pepper to taste.
- Serve the freshly baked fish with the fresh salad on the side.
Video
Notes
Don't be intimidated by the process of cleaning and filleting the Gilt-Head Bream. Your fishmonger can do it for you, or you can ask for step-by-step instructions at your local seafood market. Remember, practice makes perfect, and soon you'll be confidently handling this beautiful fish like a pro!
CTA: Share your experiences and tips on cleaning and filleting Gilt-Head Bream in the comments below, and help fellow cooking enthusiasts master this skill.
CTA: Share your experiences and tips on cleaning and filleting Gilt-Head Bream in the comments below, and help fellow cooking enthusiasts master this skill.