Herb-Crusted Roasted Whole Fish — Baked Gilt-Head Bream
Whole gilt-head bream roasted over fennel, lemon, and olive oil with a crisp herb crust, a Greek island classic.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Scale and gut both bream. Score each fish 3 times on each side through to bone. Season inside and out with salt, pepper, oregano. Thinly slice fennel and garlic. Slice 1 lemon into rounds, juice the other. Chop parsley.
Roast 1
Preheat oven to 200°C. Spread fennel and garlic in roasting tin, drizzle 2 tbsp olive oil, season lightly with salt. Lay fish on fennel bed, tuck lemon slices into score marks and cavity of each fish.
Roast 2
Pour white wine and lemon juice over fish, drizzle with remaining 2 tbsp olive oil. Roast 25–30 minutes at 200°C until skin is golden and flesh pulls away easily from bone when tested with a fork.
Plate
Scatter parsley over fish and serve directly from tin with crusty bread alongside.
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