(Baked gilthead - Our recipe)

2 medium size giltheads
1 fresh young onion, chopped
A bunch of fresh parsley and chives, chopped
Half a glass of dry white wine
4 tablespoons extra virgin olive oil
Salt

Time:
preparation: 15 minutes
cooking: about 30 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Preheat oven to 180°C (350°F).
Scale and fillet the fish.
Put the onion and aromatic herbs in a deep baking pan; arrange the gilthead fillets too and pour in the wine and half a glass of cold water. Season to taste with salt and bake for about 30 minutes. Sprinkle the fish with the cooking juice now and then. When the fish is tender (it isn't necessary the cooking juice is retired completely), remove it from the pan with a skimming ladle to drain the excess of the sauce and arrange on the plates.
Dress with the olive oil and serve at once.

Note

- If you don't know how to fillet the fresh fish, you can prepare the whole fish and cook it in the same way. The only things you have to remember is seasoning to taste with salt the cavities too and increasing the cooking time (according to their size). When cooked, remove the backbone and separate the two fillets; at this point sprinkle with the olive oil and serve.
- You can also use dried aromatic herbs instead of the fresh ones.
- This recipe is ideal for people who doesn't like baked fish when it becomes too dry.
- It's also an healthy recipe; in fact the olive oil is added after cooking and it has low fat content.
- If you want to learn how to fillet fish, consult our "Cookery School" in the members-only area. It's very useful to learn it for serving fish with few bones and in order to flavour it better and to reduce cooking time.