Baked whole Gilt-Head Seabream or Trout, a delicious way to bake your fish, the Italian way.
Being a stay at home Mom who lives in Italy, I feel like I am always cooking. My husband who is lucky enough (well for him anyway, I have to cook) to come home for lunch along with my 13 year old daughter.
It can sometimes be a big challenge on what to cook. So since we are always hearing, too much of this and too little of that is not healthy, I have decided to make fish, you can’t go wrong with fish.
This is one of the easiest and delicious recipes to make and to eat. I am not a big fish lover, but when I first tried Baked Whole Gilt-Head Seabream or Trout, especially when you serve it with some Roasted Potatoes and Rosemary, it became my favourite fish dish.
This is one of the first Baked Whole Fish Dishes that I had ever tried. My friend invited us over for dinner and we were served an Italian specialty.
There is nothing difficult about making this Baked Whole Gilt-Head Seabream or Trout recipe, all you need are a couple of whole fish, you decide which you prefer.
I always find that Trout or Perch are the best and yummiest. Buon Appetito!
Baked Whole Gilt-Head Seabream or Trout
- 2 Whole Gilt-Head Seabream or Trout - cleaned , rinsed and patted dry (head removed if you wish) (my fish weighed about 1 pound each) , rinsed and patted dry (head removed if you wish) (my fish weighed about 1 pound each)
- 1 teaspoon salt
- 10 sprigs or more fresh Italian parsley
- 2 or 3 sprigs fresh rosemary
- 2 or 3 cloves of garlic halved
- 2 tablespoons or more olive oil for drizzling
- sliced fresh lemon
Pre-heat oven to 375°F.
Measure out salt on a small plate, sprinkle half the salt on and in each fish. Add in the following order in the cavity of each fish, 1 tablespoon of olive oil, 2 or 3 halves garlic cloves, 5 sprigs of parsley and 1 sprig of rosemary. In a large enough baking pan (fish can be touching but not on top of each other) drizzle the pan with olive oil, place the fish in the pan and drizzle fish with a little olive oil.
Bakefor approximately 30-40 minutes, depending on size (check with an instant read thermometer temp. 130°F). Let sit 5 minutes and then remove skin and bones , place clean meat on a plate and serve with fresh lemon and olive oil if desired. When serving always be careful of bones.
*Fish can also be grilled, wrap in foil instead of placing in a baking pan and grill for approximately 30-40 minutes or until cooked.