Baked Gilthead Seabream

I’ve always been a little afraid of cooking fish – I never really quite know what to do with it, how long to cook it, what to put on it but this, this is one of the simplest fish dishes ever.

For 2 people

2 breams

A lemon

Garlic

Bay Leaves

Olive Oil

Salt and Pepper

Have your fishmonger prepare the fish for you, this includes gutting, cleaning and descaling it and even making some handy incisions.

Then just take a couple of slices of lemon, bay leaves, a couple peeled garlic cloves – give ‘em a whack with the back of your knife to release the flavour – and stuff it all in the middle of the fish, adding a slice of lemon in one or two of the incisions depending on the size of your fish. Drizzle over a little olive and season with salt and pepper.

To accompany you could be very lazy like me and halve a few potatoes and throw them in the tray as well – also drizzled and seasoned.

Then pop in the oven at around 180c and bake for around 45 minutes.

That’s it. Seriously, what could be easier! You could add other bits and bobs – rosemary, onions etc but why complicate life.