Imagine bringing the vibrant flavors of the Mediterranean straight to your dining table with a show-stopping whole baked seabream or trout that will make your guests' jaws drop! This incredibly simple yet elegant dish transforms an ordinary fish into a restaurant-quality masterpiece that looks far more complicated than it actually is. Whether you're a seasoned home cook or a curious culinary explorer, this recipe promises to transport you to the sun-drenched coastlines of the Mediterranean with just one bite.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 1 whole gilt head seabream or trout, cleaned
- 2 tablespoons olive oil
- 1 lemon, sliced
- Fresh herbs (parsley, thyme)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for baking fish, allowing it to cook evenly while keeping the flesh moist.
- Rinse the whole gilt head seabream or trout under cold running water to remove any remaining scales or impurities. Pat it dry with paper towels, ensuring the skin is dry to achieve a crispy texture when baked.
- Place the cleaned fish on a large piece of parchment paper or a lightly greased baking dish. This will help with easy cleanup and prevent sticking.
- Drizzle 2 tablespoons of olive oil over the fish, ensuring it is evenly coated. This will enhance the flavor and help the skin crisp up during baking.
- Season the fish generously with salt and pepper, both inside the cavity and on the skin. This will enhance the overall flavor of the dish.
- Stuff the cavity of the fish with fresh herbs such as parsley and thyme. This will infuse the fish with aromatic flavors as it bakes.
- Lay lemon slices over the top of the fish, placing a few inside the cavity as well. The lemon will add a refreshing acidity and moisture to the fish.
- If desired, you can add additional vegetables like sliced bell peppers or cherry tomatoes around the fish for added flavor and a colorful presentation.
- Cover the fish loosely with another piece of parchment paper or aluminum foil to retain moisture while baking, then place it in the preheated oven.
- Bake the fish for approximately 25 minutes, or until the flesh is opaque and flakes easily with a fork. The cooking time may vary slightly depending on the size of the fish.
- Once baked, remove the fish from the oven and let it rest for a few minutes. This allows the juices to redistribute and enhances the flavor.
- To serve, carefully transfer the fish to a serving platter. Garnish with additional fresh herbs and lemon wedges if desired. Enjoy your baked whole gilt head seabream or trout with a side of your choice, such as a light salad or roasted vegetables.
Tips
- • Choose the freshest fish possible - look for clear eyes and firm flesh • Pat the fish completely dry before seasoning to ensure crispy skin • Don't overcrowd the baking dish to allow even heat circulation • Use a meat thermometer to check internal temperature (145°F is perfect) • Let the fish rest after cooking to retain maximum moisture • Experiment with different herb combinations like rosemary, dill, or oregano • Serve immediately for the best texture and flavor experience • Pair with a crisp white wine to complement the delicate fish
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
