Gilt-head bream in the oven with Stuffed Tomatoes and PomegranateHoje para Jantar
1 gilt-head bream
2 slices Corn Bread
1 sprig herbs (thyme, parsley, rosemary and marjoram)
1 glass white wine
2 garlic cloves
3 tablespoons pomegranate seeds
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1Cut the leek in 3 and then each piece lengthwise as if they were sticks.
2Place them on the bottom of the baking tray.
3Place the gilt-head bream and season it with herbs and a pinch of salt.
4Cut the tomatoes in half and remove the pulp to the mortar.
5Remove the crust of the bread and crumble it, adding the tomatoes.
6Add also the peeled garlic, the parsley and a pinch of sea salt.
7Knead well until you have a paste and fill the halves of tomato.
8Place the tomatoes on the board, with the Gilt-head bream.
9Pour 3 tablespoons of olive oil in the empty spaces and bake in hot oven (420 ° F) for 1 hour.
10Refresh the roast with the wine 20 minutes after being in the oven.
11When the time is up, remove from the oven and sprinkle the pomegranate over the fish.
12Serve immediately accompanied with baked potato and green salad.