Gilthead Bream From the Stove

1 Rinse the gilthead bream in a cool place and dry with kitchen roll.

Squeeze 1 lemon to juice, set aside the other for garnish. Peel and halve the garlic cloves. Chop parsley and basil. Quarter the olives.

2 Carefully score the skin of the bream on both sides crosswise. Sprinkle fish inside and out with juice of one lemon and season with salt and pepper. Mix garlic and kitchen herbs with 1 tbsp olive oil. Stuff into the belly cavities of the fish.

3 Brush a large baking dish with some of the remaining olive oil. Pour in the fish and drizzle with the remaining oil. Place the olive pieces next to them and add the white wine. Put the bottom half in the 200 °C stove and cook for 25-half hours. From time to time, baste with the stock that forms.

4 Set aside lemon and cut into slices. Arrange bream on a platter. Pour the stock over them. Add lemon slices.

Tip: When shopping in the fish department, ask for ready-to-cook gilthead sea bream (dorado). If the fish are not gutted and scaled, they will be happy to do it for you.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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