Fresh Sea Bream
Estimated price per piece
Gilt-head bream or generally Sea Bream, is a saltwater fish and one of the most prized fish in Italy. It can grow up to 50 cm, but is often not longer than 30cm in length, and weighs up to 10 kilos. This fish is distinguishable by the black and gold lines it has between its eyes and its nose. Wild gilt-head bream are less fatty than the farmed version as they get more exercise. There are some very good farmed gilt-head bream however. They are best eaten in the summer. The flesh should be firm and flavourful.
BAKED SEA BREAM WITH POTATOES
INGREDIENTS: 1 sea bream 500gr, gut and scales removed, 250gr potato, 1 garlic clove sliced, 1 green onion sliced, 1/2 lemon sliced, 1 -2 sprig fresh rosemary, extra virgin olive oil, salt and pepper, 1 tablespoon fresh parsley chopped, 1 lemon.
Preheat oven at 220C. Wash and peel the potatoes. Slice them (about 1/4 inch thick). Mix the potato slices with as less olive oil as possible. Arrange the slices on an oven-proofed dish, so that later the fish could be placed on them. Salt them to taste with salt and a little pepper. Put them in the oven and bake them covered with aluminium foil for 15 minutes.Meanwhile prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins. Sprinkle some salt into stomach cavity. Put two slices of lemon, a few slices of garlic and one sprig rosmary into cavity. Brush on both sides with a little olive oil. After 15 minutes take potatoes out of the oven and sprinkle with slices of green onions and the rest of garlic. Place fish on the potatoes. Sprinkle with some salt and put back in the oven for 25 to 30 minutes or until fish is done. If the fish gets to dry while baking, brush with a little olive oil. When fish is done take out of the oven and sprinkle with parsley and serve hot with additional slices of lemon.
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