This appetizing recipe includes a smart technique for infusing fish with more flavor: Use a sharp knife to make slits at regular intervals all along the top, then season with salt and pepper and tuck sausage pieces into each slit. The fish is also cooked on top a layer of sliced onions, tomatoes, and crushed whole garlic cloves (left unpeeled, so you can pop out the soft cloves for spreading on bread). Basting the fish with white wine halfway through will also help.
- 2 gilt-head bream (ready to cook)
- 8 small potatoes
- 1 tomato
- 1 onion
- 3 garlic cloves
- 1 carrot
- white wine
- olive oil
- With a sharp knife, make several shallow cuts in the top of the gilt-head bream.
- Season fish with salt and pepper. Insert slices of sausage in the shallow cuts.
- In a baking dish, arrange sliced onions, tomatoes and unpeeled, crushed garlic cloves.
- Place the bream and cilantro in the middle.
- Drizzle with olive oil. Bake in a preheated oven at 200°C (approximately 400°F).
- Halfway through cooking, baste fish with a little white wine.
- When fish is done, remove from baking dish and cook potatoes and carrots for a few additional minutes, until knife tender.