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.
- 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
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
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.