Baked gilthead (2)
Instructions
Get scale and clean the fish from your fishmonger, wash it well and each inserted Gill 2 basil leaves.
In a baking sheet pour 3 tablespoons of olive oil, add the clove of garlic, the tomatoes washed and cut in half, over the tomatoes put the bream, sprinkle the fish with the granular fish soup Knorr, 1 pinch of pepper, add the olives, the remaining coarsely shredded Basil; cover with foil and baking in the oven already warm to 220 degrees, for 15 minutes.
Remove from the oven, add the white wine, remove the foil and continue cooking for another 10 minutes.
Ingredients and dosing for 4 persons
- 2 big bream
- 500 g of tomatoes
- 1 sprig of basil
- 1 tablespoon of granular knorr fish bouillon
- 100 g of black olives
- Olive oil
- 1/2 cup of dry white wine
- 1 clove of garlic
- Pepper