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Gilthead Bream with Lemon, Garlic and Parsley

This recipe for Gilthead Bream with Lemon, Garlic and Parsley has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Spanish "Dorada" recipe, Gilthead bream are a fabulous sturdy fish which can be oven baked, fried or barbequed. Their meaty texture and "flavour of the sea" means Gilthead can easily cope with strong herbs and flavours. This Spanish Dorada recipe involves a marinade of garlic, lemon, parsley and olive oil. Enjoy!

Ingredients for Gilthead Bream

4 Gilthead Bream
6 Garlic cloves
Zest of 2 lemons
Olive oil
Handful fresh parsley
Cracked black pepper
Knob of butter

How to make Gilthead Bream

  • Scale the fish and remove the fins, gut and score one side three times with a sharp knife.
  • Melt the butter in a cazuela and add the pepper, lemon zest, parsley and olive oil, mix well.
  • Crack the garlic cloves and place the pieces into the scored fish. (see photo)
  • Place the fish into a larger cazuela and pour over the marinade, baste the fish well and marinade in the fridge for minimum 2 hours.
  • Pre heat the oven, place the fish on a baking tray and oven bake for 35 - 40 minutes.
  • Serve with fresh salad and a generous drizzle of olive oil.

Serves 4

Gilthead Bream with Lemon, Garlic and Parsley

Orce Serrano Hams

Published with permission of Orce Serrano Hams