Real gilthead sea bream are fine, tasty fish. The small ones are fried, the fillets are prepared like those of sole. The large fish are larded or stuffed with bacon, fried in the kitchen stove or served as roulades.
Preheat the oven to 180-190 degrees. De-scale the fish (with the blunt side of a knife always from the tail to the head), drain, rinse and dry with kitchen paper. Peel the onion, clean the mushrooms and chop them with the washed parsley.
Sauté the onion, mushrooms and parsley in a frying pan, add the juice of one lemon, salt and freshly ground pepper to taste.
Fill the guts and sew up the belly.
Spread the tomato slices in a baking dish, place the fish on top and cook in the oven for 35 minutes.
Recommended wine: Entre-Deux-Mers
Our tip: Use a bacon with a strong flavor – this way you give this dish a special touch!
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