Gilthead Bream Recipes

As we appear to have overfished the popular fish in our seas I decided to try one that I'd never eaten before and discovered gilthead Bream. What a find it was too, light but moist and tasty and similar to Seabass but with no small bones. This recipe for baked Bream almost eliminates the fishy aftersmell in the house too which is a bonus.
Gut and descale the fish or get the Fishmonger to do it for you.
Slash the skin diagonally 3 or 4 times on each side with a sharp knife.
For the marinade, mix together in a small bowl, the grated zest and juice of half a lemon, one crushed clove of garlic and some chopped mint, salt and pepper.
Rub the marinade all over the fleshy part of the fish, into the cuts, put the remains of the used half lemon inside the cavity and leave to marinade for about an hour.
Bake the whole fish, uncovered in the oven at 190c for about 45 to 50 minutes.
I've also made the same marinade adding a teaspoon of Tahini paste and this is also very good.