Oven-Baked Gilt-Head Bream with Potatoes

Name: Oven-Baked Gilt-Head Bream with Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 Gilt-head bream; 1 Salt; 1 Black Pepper; 2 Lemons; 9 tablespoons Olive Oil; 5 cloves Garlic; 1 bunch Fresh Herbs; 6 Potatoes; 1 Onion; 100 milliliters White Wine; 100 milliliters vegetable or fish stock

8.0/101 rating·1 hrs 0 min·59 Views

MarVell

3 Recipes

This recipe delivers a simple yet flavorful oven-baked gilt-head bream served with tender, slightly crispy potatoes. The fish is seasoned with garlic, herbs, and lemon, creating a savory and fresh main course. The potatoes cook alongside the fish, absorbing delicious juices and flavors. This dish is perfect for a weeknight meal or a casual dinner with friends.

Allergens

Pescatarian

Lactose-Free

Gluten-Free

2,145kcal

4 Portions · 1,186 g

Protein

92 g

Carbohydrates

118 g

Fat

134 g

Fiber

16 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Gilt-head bream2
Salt1
Black Pepper1
Lemons2
Olive Oil9 tablespoons
Garlic5 cloves
Fresh Herbs1 bunch
Potatoes6
Onion1
White Wine100 milliliters
vegetable or fish stock100 milliliters

Preheat oven

1
Set your oven to 200°C (390°F).

Start the potatoes

2
Slice the potatoes thinly, about 3-4 mm.
3
Slice the onion thinly.
4
In a large baking dish, combine the sliced potatoes, sliced onion, 3 tablespoons of olive oil, salt, and pepper.
5
In a separate bowl, mix 100 ml of white wine, 100 ml of water or light fish stock, 2 tablespoons of olive oil, the juice of half a lemon, and 1 grated or crushed garlic clove.
6
Pour this liquid mixture over the potato and onion mixture in the baking dish.
7
Spread the mixture evenly in the dish.
8
Bake the potatoes in the preheated oven for 15-20 minutes.
20 min

Prepare the fish

9
Pat the gilt-head bream dry with a paper towel.
10
Make 2-3 shallow cuts on each side of both fish.
11
Rub the fish with salt, pepper, olive oil, and lemon juice.
12
Stuff each fish cavity with garlic slices, fresh herbs, and lemon slices.

Assemble the dish

13
Remove the baking dish with potatoes from the oven.
14
Place the two prepared fish on top of the partially cooked potatoes.
15
Drizzle a little more olive oil over the dish.
16
Optionally, drizzle some white wine over the dish.

Bake

17
Return the baking dish to the oven.
18
Cook for another 20-25 minutes.
25 min
19
Check if the fish flesh turns opaque and flakes easily.
20
Verify the fish internal temperature reaches about 63°C (145°F).

Finish

21
Sprinkle fresh parsley over the entire dish.
22
Squeeze fresh lemon juice over the dish.
23
You can also finish with a sprinkle of chopped dill for an alternative flavor.

1 Recipe Review

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MarVell

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