Oven Baked Gilthead Sea Bream (Orata al forno-Italian); (Besugo al horno-Spanish)

I have done a few meat dishes in the past week so it is time to shape up to eat a healthy Mediterranean diet!  I am making a baked fresh Gilthead Sea Bream using a true healthy Mediterranean recipe.  Sea Bream is found in the Mediterranean sea from Portugal to Turkey and the Gilthead Sea Bream is considered by many as the best-tasting of the bream family.

Gilthead sea bream is an esteemed food fish, but catches of wild fish have been relatively modest, between 6,100 and 9,600 tons in 2000–2009, primarily from the Mediterranean. In addition, gilthead sea bream have traditionally been cultured extensively in coastal lagoons and saltwater ponds. However, intensive rearing systems were developed during the 1980s, and gilthead sea bream has become an important aquaculture species, primarily in the Mediterranean area.

Note:

  • Although this recipe is about sea bream, it is suitable to substitute with Snapper or Sea Bass if you can’t find sea bream in your local market
  • Don’t use frozen sea bream
  • To help the fish bone removal once cooked, make a slash along the fish and another cut along the backbone on both sides
Baked Gilthead Sea Bream
Baked Gilthead Sea Bream

Ingredients:

Fresh Sea Bream                                   x1, 1-1 ½ lb

Extra virgin oil                                       6 tablespoons

Fresh Rosemary                                    4 sprigs

Garlic                                                      2x cloves (chopped)

Shallot                                                    1x (chopped)

Fleur de Del                                           ¾ tablespoon (French coarse sea salt)

Fresh grounded pepper                      ½ teaspoon

Fresh lemon slices                                x4

Method:

Clean the fish and dry it with a paper towel. To help the fish bone removal once cooked, make a slash along the fish and another cut along the backbone on both sides and at the end of the tail.

Use a small bowl to mix salt, pepper, one sprig of chopped rosemary, garlic and shallot with olive oil.  Rub the fish with the marinade and make sure it goes inside the slit along the backbone.  Spread one teaspoon of mixture inside the fish cavity; place two half slices of lemon and one sprig of rosemary inside the cavity as well.  Marinade the fish for 30 minutes.

Place a piece of baking paper on a baking dish, drizzle the baking dish with olive oil.  Transfer the fish to the tray. Make sure to spoon all the marinade on top of the fish for extra flavor.   Put two sprigs of Rosemary on top the fish.

Pre-heat the oven to 425F and baked the fish 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.

Gilthead Sea Bream
Gilthead Sea Bream
Making the marinade
Making the marinade
Cut a slit along the back from head to tail, rub with marinade
Cut a slit along the back from head to tail, rub with marinade
Sea Bream on baking sheet ready for baking
Sea Bream on baking sheet ready for baking
Baked Gilthead Sea Bream, dinner is served
Baked Gilthead Sea Bream, dinner is served

2 Comments Add yours

  1. What great timing! I am trying to move my family toward more fish dishes (one person still resisting.🙂 ) I made fried smelts the other day so this is a healthier dish. Recently, I found a market that sell varieties of fish…live and fresh. So I am heading there tomorrow for sea bass! Thanks for sharing this great recipe!🙂

  2. River Liffey says:

    This website certainly has all of the information I wanted concerning this subject and
    didn’t know who to ask.

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