Oven-Baked Gilt-Head Bream with Potatoes

Set your oven to 200°C (390°F).

Slice the potatoes thinly, about 3-4 mm.

Slice the onion thinly.

In a large baking dish, combine the sliced potatoes, sliced onion, 3 tablespoons of olive oil, salt, and pepper.

In a separate bowl, mix 100 ml of white wine, 100 ml of water or light fish stock, 2 tablespoons of olive oil, the juice of half a lemon, and 1 grated or crushed garlic clove.

Pour this liquid mixture over the potato and onion mixture in the baking dish.

Spread the mixture evenly in the dish.

Bake the potatoes in the preheated oven for 15-20 minutes.

Pat the gilt-head bream dry with a paper towel.

Make 2-3 shallow cuts on each side of both fish.

Rub the fish with salt, pepper, olive oil, and lemon juice.

Stuff each fish cavity with garlic slices, fresh herbs, and lemon slices.

Remove the baking dish with potatoes from the oven.

Place the two prepared fish on top of the partially cooked potatoes.

Drizzle a little more olive oil over the dish.

Optionally, drizzle some white wine over the dish.

Return the baking dish to the oven.

Cook for another 20-25 minutes.

Check if the fish flesh turns opaque and flakes easily.

Verify the fish internal temperature reaches about 63°C (145°F).

Sprinkle fresh parsley over the entire dish.

Squeeze fresh lemon juice over the dish.

You can also finish with a sprinkle of chopped dill for an alternative flavor.