Vegetable Bedded Rosemary Gilthead

This healthy tasty all in one meal is quickly put together. You can enjoy your time while it cooks on it’s own. The combined Flavors of the fish, veggies and herbs makes this dish super delicious.


What you need for 4 person:

4 fresh gilthead

3 pounds waxy potatoes, cut in chunks

2-3 large bell peppers, cut in chunks

2 medium zucchini, cut in chunks

8 fresh rosemary twigs

1/3 cup olive oil + extra

1/4 cup chicken or vegetable broth

4 garlic cloves

2 organic lemon, thickly sliced

fresh juice of 1 lemon

2 fresh chopped parsley

salt & pepper


Preheat your oven to 350F or 180C. Add your vegetables into a large enough casserole to fit in the fish and the vegetables. Mix together the lemon juice, broth, parsley, 1/3 cup of olive oil with 3 garlic cloves,that are pressed. Stir well and add 1/4 tsp of salt and 1/4 tsp of pepper to the olive oil broth. Pour the oil broth over the vegetables. Cut little pockets into your gilthead, by slicing with a sharp knife. Baste your gilthead inside as well outside completely with olive oil. Season inside,outside and the pockets with salt and pepper. Lay the gilthead on top of the vegetables. Cut the garlic into slices, and fill each belly equally with garlic slices, lemon slices and a twig of rosemary. Lay the rest of the Rosemary on top. Bake for about 30-40min., until vegetables are tender and the gilthead is jucy but cooked through. Let it rest for about 5 min before serving.


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