Gilthead Bream Tsipoura Roasted With Fennel And Tomatoes Recipe

There’s something truly magical about letting the rich flavors of Mediterranean ingredients transform a simple gilthead bream into a masterpiece straight from my oven. Let’s take this culinary journey together, where lemon, fennel, and cherry tomatoes dance with thyme and garlic, all bathed in a whisper of white wine. Who knew an oven could be your gateway to coastal bliss? 🐟✨

I love making plates that sing with fresh and vibrant ingredients, and my roasted gilthead bream with fennel and tomatoes is one of them. The subtle sweetness of cherry tomatoes, the aromatic notes of fennel, and the richness of olive oil and brightness of lemon make this a perfect dish to serve.

It’s a nutritious, Mediterranean-inspired delight that’s just as appropriate for a dinner party as it is for a Tuesday night.

Ingredients

• Gilthead Bream: A lean, high-protein fish with omega-3 fatty acids.
• Olive Oil: Heart-healthy fats that add richness and flavor.
• Lemon: Provides vitamin C and a tangy, fresh taste.
• Fennel: Offers dietary fiber and a mild, sweet, anise-like flavor.
• Cherry Tomatoes: Rich in antioxidants and natural sweetness.
• Garlic: Boosts immunity with allicin and enhances savory depth.

Ingredient Quantities

• 1 whole gilthead bream (approximately 1.5 lbs), gutted and scaled
• 2 tablespoons olive oil
• 1 lemon, sliced
• 1 bulb of fennel, thinly sliced
• 200g cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 teaspoons freshly chopped parsley
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 150ml dry white wine

How to Make this

1. Set your oven to 400°F (200°C) to preheat.

2. Wash the dorade in cool, clear water, removing all traces of salt. Drain. Fold paper towels around the fish to absorb moisture.

3. Take 1 tablespoon of olive oil and rub it all over the fish, both inside and outside. Then, take a pinch of salt and rub it all over the fish, again both inside and outside. Finish up by doing the same with the pepper.

4. Inside the cavity of the fish, place a few lemon slices. Add to that half of the minced garlic and a few slices of fennel.

5. In a big baking dish, combine the leftover fennel slices, cherry tomatoes, remaining garlic, and parsley with the leftover olive oil. Season them with salt, pepper, and thyme leaves.

6. Evenly layer the vegetables in the dish and lay the fish on top.

7. Over the fish and vegetables, pour the white wine.

8. Position the leftover lemon wedges around the fish.

9. Preheat the oven and roast for about 25-30 minutes or until the fish is cooked through. You will know it is done when you can easily flake it apart with a fork.

10. Serve the fish piping hot, garnished with extra parsley, if desired.

Equipment Needed

1. Oven
2. Sink (for washing the fish)
3. Paper towels
4. Measuring spoons
5. Knife
6. Cutting board
7. Baking dish
8. Mixing bowl
9. Spoon or spatula (for mixing vegetables)
10. Tongs or spatula (for handling fish)
11. Fork (to check if fish is cooked)

FAQ

• Can I use a different type of fish if gilthead bream isn’t available?Indeed, you have the option to replace gilthead bream with an equal amount of other white fish, such as sea bass or red snapper. It is crucial to use fish of similar size to achieve the same effect during cooking.
• What can I use instead of fennel?If fennel is not at hand, you can use celery or leeks as the next best thing. They will supply a flavor that is different but still quite agreeable for this dish.
• Is there a substitute for dry white wine in this recipe?As a non-alcoholic substitute, you can use broth made from vegetables or chicken. The flavor might differ a tad, but it will still add moisture and taste.
• How do I know when the fish is cooked?You know the fish is done when the flesh turns opaque and flakes effortlessly with a fork. Usually, it takes 20 to 25 minutes to reach that stage at 400 degrees (200 degrees C), but you should trust your own sense of doneness more than any specific time. You know your oven and its quirks.
• Can I prepare this dish in advance?The ingredients can be prepared a few hours ahead of time, but for the best flavor and texture, roast the fish right before serving.
• What should I serve with this dish?This meal matches nicely with a basic green salad, some roasted potatoes, or good bread that can mop up the juices.

Gilthead Bream Tsipoura Roasted With Fennel And Tomatoes Recipe Substitutions and Variations

1 whole sea bass or snapper can be used instead of gilthead bream when you want a fish with a similar texture and taste.
For a slightly nuttier flavor, substitute avocado oil for olive oil.
Utilize lime or orange wedges in lieu of lemon for a unique lime or orange bite.
Substitute celery in place of fennel if you desire a flavor that is less like anise.
Basil or oregano can replace thyme to provide a different herbaceous note.

Pro Tips

1. Score the Fish Lightly score the skin of the gilthead bream with a sharp knife before seasoning. This helps the seasoning penetrate deeper and allows the fish to cook more evenly.

2. Use a Meat Thermometer To ensure perfect doneness, use a meat thermometer to check the internal temperature of the fish. It should reach about 145°F (63°C) when fully cooked.

3. Marinate for Extra Flavor If time permits, marinate the fish in olive oil, lemon juice, garlic, and herbs for 30 minutes to an hour before cooking to intensify the flavors.

4. Roast on a Rack For even cooking and crispy skin, place the fish on a rack above the vegetables instead of directly on them. This allows air to circulate around the fish while it bakes.

5. Rest Before Serving Allow the fish to rest for a few minutes after taking it out of the oven. This helps the juices redistribute, keeping the fish moist and flavorful when served.