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Gilthead
Bream with Lemon, Garlic and Parsley
 Spanish
"Dorada" recipe, Gilthead bream are a fabulous
sturdy fish which can be oven baked, fried or barbequed.
Their meaty texture and "flavour of the sea" means
Gilthead can easily cope with strong herbs and flavours.
This Spanish Dorada recipe involves a marinade of garlic,
lemon, parsley and olive oil. Enjoy!
You
will need:
4
Gilthead Bream
6 Garlic cloves
Zest of 2 lemons
Olive oil
Handful fresh parsley
Cracked black pepper
Knob of butter
Method
- Scale
the fish and remove the fins, gut and score one side three
times with a sharp knife.
- Melt
the butter in a cazuela and add the pepper, lemon zest,
parsley and olive oil, mix well.
- Crack
the garlic cloves and place the pieces into the scored
fish. (see photo)
- Place
the fish into a larger cazuela and pour over the marinade,
baste the fish well and marinade in the fridge for minimum
2 hours.
- Pre
heat the oven, place the fish on a baking tray and oven
bake for 35 - 40 minutes.
- Serve
with fresh salad and a generous drizzle of olive oil.
Serves
4
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