Gilthead seabream is one of the most prized Mediterranean fish, and is delightful roasted. Here it gains depth and elegance from thyme, spring onions, and limes, which are becoming more common in Italian markets.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- A whole seabream weighing about 2 3/4 pounds (1.2 k), cleaned and scaled
- A bunch of spring onions
- 2 limes
- 2 tablespoons breadcrumbs
- 4 sprigs fresh thyme
- A half a glass (about 100 ml, or 2/5 cup) dry white wine
- Extravirgin olive oil
- Salt and pepper to taste
Preparation:
Preheat your oven to 360 F (180 C)
Wash the fish and pat it dry. Make four diagonal cuts on each side, and press half a sprig of thyme into each. Set it in a greased pan large enough for it to lie flat.
Trim and discard the roots of the spring onions, and the top third of the green parts of the leaves. Chop the spring onions, and then blend them with the breadcrumbs, 2 tablespoons of olive oil, and salt and pepper to taste.
Peel one of the limes, finely dice the sections, and add them to the onion mixture.
Salt the cavity of the fish and season it with half the onion mixture. Whisk the wine into the remaining onion mixture, pour the sauce around the fish, drizzle the fish with a couple of tablespoons of oil, and roast it for about 35 minutes, or until done. Serve with the other lime, cut into wedges.
A wine? White, and I might be tempted by a Lugana here.
Wash the fish and pat it dry. Make four diagonal cuts on each side, and press half a sprig of thyme into each. Set it in a greased pan large enough for it to lie flat.
Trim and discard the roots of the spring onions, and the top third of the green parts of the leaves. Chop the spring onions, and then blend them with the breadcrumbs, 2 tablespoons of olive oil, and salt and pepper to taste.
Peel one of the limes, finely dice the sections, and add them to the onion mixture.
Salt the cavity of the fish and season it with half the onion mixture. Whisk the wine into the remaining onion mixture, pour the sauce around the fish, drizzle the fish with a couple of tablespoons of oil, and roast it for about 35 minutes, or until done. Serve with the other lime, cut into wedges.
A wine? White, and I might be tempted by a Lugana here.
