Greek · Dinner
Herb-Crusted Roasted Whole Fish
Baked Gilt-Head Bream
Whole gilt-head bream roasted over fennel, lemon, and olive oil with a crisp herb crust, a Greek island classic.
$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
48gProtein
22gFat
18gCarbs
3gSugar
3gFiber
680mgSodium
85mgChol
Goes well with
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Instructions
1
Prep
Scale and gut both bream. Score each fish 3 times on each side through to bone. Season inside and out with salt, pepper, oregano. Thinly slice fennel and garlic. Slice 1 lemon into rounds, juice the other. Chop parsley.
2
Roast 1
Preheat oven to 200°C. Spread fennel and garlic in roasting tin, drizzle 2 tbsp olive oil, season lightly with salt. Lay fish on fennel bed, tuck lemon slices into score marks and cavity of each fish.
3
Roast 2
Pour white wine and lemon juice over fish, drizzle with remaining 2 tbsp olive oil. Roast 25–30 minutes at 200°C until skin is golden and flesh pulls away easily from bone when tested with a fork.
4
Plate
Scatter parsley over fish and serve directly from tin with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 whole gilt-head bream
- 1 medium fennel bulb
- 2 medium lemons
- 4 garlic cloves
- 60ml (1/4 cup) extra virgin olive oil
- 80ml (1/3 cup) dry white wine
- 1.5 tsp dried oregano
- 0.5 tsp dried thyme
- 1.25 tsp sea salt
- 0.5 tsp black pepper
- 15g (small handful) flat-leaf parsley
- 1 crusty bread