Gilt-Head Bream to the Oven



  • 2 gilt-head bream medians
  • 1 tomato
  • 1/2 red pepper
  • 1 onion
  • Potatoes
  • 2 big carrots
  • 1 lemon
  • White wine
  • Olive oil
  • Salt


In an ovenproof dish (I used one of mud) we add a jet of olive oil and do a bed of cut into pieces potatoes.


Above we put the tomato, the red pepper, the onion and the cut into pieces carrots.


On this, we put the gilt-head bream with a couple of courts that we cover with two tracks of lemon.


We ripen and bathe with a bit of white wine.

We put the source in the oven, before preheated to 200ºC, until we see the garrison and the made fish.

We serve warmly.


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