If you have guests for lunch or dinner and have no idea what to cook, gilthead bream in parcel with cherry tomatoes can be a great solution. It is a very light fish main course and quick to prepare. With just a few ingredients you can make a truly tasty dish that will delight your guests.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 4Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 gilthead bream (about 1 lb 12 oz (about 800 g) each)
- 2.5 cups Piccadilly tomatoes (or cherry tomatoes (about 14 oz / 400 g))
- to taste extra virgin olive oil
- 1 small bunch parsley
- 1 clove garlic
- to taste salt
Steps for gilthead bream in parcel with cherry tomatoes
To prepare the gilthead bream in parcel with cherry tomatoes, start by washing the cherry tomatoes thoroughly, remove their seeds, cut them in half and chop them into smaller pieces. Put a pan on the heat, pour in 5 tablespoons of oil, add the clove of garlic and let it turn golden. Then add the previously cut tomatoes and the chopped parsley, season with salt and cover the pan with a lid. Let cook for 5 minutes over low heat, just long enough for a lovely little sauce to form.
Prepare a sheet of aluminum foil large enough to contain the bream and place the fish on it. Then spoon half of the sauce prepared earlier over the bream and carefully close the foil to avoid any leaks (repeat the same process for the other bream).
Place the fish on a baking tray and bake in a preheated conventional (non-fan) oven at 356°F for 35 minutes.
Once cooking is complete, serve the bream at the table still in the parcel.
Storage of gilthead bream in parcel with cherry tomatoes
You can store the gilthead bream in parcel in the refrigerator, in a glass container, for up to one day. Before consuming, reheat it for a few minutes in the oven. This recipe can also be made using sea bass instead of gilthead bream.
