You can get gilthead bream throughout the year – they are bred in fish farms. They taste even better if you catch wild ones yourself. This simple recipe is dependent on the quality of the ingredients which also applies to the tomatoes. They must have an absolutely strong flavour, irrespective of whether they are of the cherry or on-the-vine variety.

Ingredients for 4 people

4 gilthead bream each weighing about 400 g

4 trusses of tomatoes or the equivalent quantity of cherry tomatoes

500 g of low-starch potatoes

2 Florence fennel bulbs

1 bunch of spring onions

1 head of garlic

1 bunch of rosemary

1 bunch of thyme

Sea-salt and pepper

Olive oil

Pre-heat the oven to 200⁰ C. Clean the vegetables and cut the tomatoes in halves and the potatoes into quarters. Cut the fennel into thin slices. Halve the spring onions and garlic cloves.

Wash the bream and dry them thoroughly with paper towels. Score both sides four times at an angle and season the fish inside and out with sea-salt and pepper. Then fill the body cavity with the herbs.

Now spread the fish and vegetables on a large, lightly (!) oiled baking tray, season with salt and pepper and drizzle 2 tablespoonfuls of olive oil over them. Then off into the middle level of the oven and bake for 25 to 30 minutes. A light pino grigio wine tastes great with it!