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Image / Editorial

Sunday lunch: one-tray fish and veg

by Meg Walker
25th Nov 2018

Massimo is not just enthusiastic about catching all kinds of marine life, he also loves to eat them. When it comes to fish, gilthead bream with its particularly tender meat is his favourite.

Oven-Baked Gilthead Bream with Vegetables

Serves 4

4 kitchen-ready gilthead bream (gutted, scaled, cleaned)
salt, pepper
1 lemon, sliced
olive oil
4 ?cloves of garlic
500g cherry tomatoes
300g ?shallots, peeled and cut in half
1 loaf of ciabatta bread

Season the fish with salt and pepper, then stuff each with the herbs (preferably fresh) and one slice of lemon.

In a large, ovenproof pan, briefly brown the fish on both sides in some olive oil. Add the garlic, cherry tomatoes, and shallot halves to the pan, then place in a preheated oven (180°C/gas mark 4) and bake until done, about 15 to 20 minutes.

Set the pan on the table. Serve a portion of fish on each plate. Everyone can help themselves?to the vegetables and dip their bread into the delicious broth in the pan.


Extracted from Captain’s Dinner by Paul Pflüger (teNeues, €35). Recipe © Massimo Tagliopietro.