Baked gilthead on vegetable bed

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the fennel into 8 slices. Wash and drain the tomatoes. Divide garlic into cloves, peel and chop 2-3 big cloves. Wash or scrape potatoes thoroughly and cut them in half lengthwise.

2. 2

   Wash the rosemary and thyme and shake dry. Pluck from a sprig of rosemary needles and chop. Coarsely strip leaves from 3 stems of thyme. Mix the fennel, potatoes, tomatoes, garlic cloves, chopped rosemary and thyme leaves together with 4-5 tablespoons of olive oil in a bowl and season with salt and pepper.

3. 3

   Spread the vegetables on a baking tray or a fat pan. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Turn once in between. Wash the lemon, dab dry and cut in half.

4. 4

   Cut one half into 4 slices, squeeze the other half. Wash the giltheads and dab them dry. With a sharp knife, carve dorades diagonally from both sides. Put some salt and pepper into the belly of the giltheads and drizzle lemon juice into it.

5. 5

   Add 2 lemon slices, 1 small piece of rosemary and about 2 thyme stalks. Mix chopped garlic, 4 tablespoons olive oil and pepper. Brush the dorades with it and sprinkle with coarse salt.

6. 6

   Clean and wash the spring onions. After about 40 minutes, place the giltheads and spring onions on the vegetables. Spread the rest of the rosemary and thyme on the fish and vegetables and fry together for another 25 minutes.

7. 7

   Arrange the oven vegetables and sea bream on a plate.

Nutrition Facts

KCAL
490 kcal

CARBS
34 g

FATS
24 g

PROTEINS
34 g