Gilthead Bream (Tsipoura) Roasted with Fennel & Tomatoes
Gilthead bream, tsipoura, is one of the great fish of the Aegean and also one of the most popular and important Greek farmed fish. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
- 2 whole gilthead breams tsipoura, scaled and gutted, heads on, about 1 1/2 pounds / 750 g each
- 1/2 cup extra virgin Greek olive oil
- 2 firm ripe tomatoes, cored and cut into thin rounds
- 1 medium fennel bulb trimmed and chopped or cut into thin slices
- 2 garlic cloves minced
- 1 bunch fennel or dill
- 1/3 cup ouzo
- Salt pepper to taste
Preheat the oven to 350F/170C.
Season the fish lightly inside and out with salt and pepper. Pour a little olive oil over the surface of an ovenproof glass or ceramic baking dish that is large enough to hold the fish.
Spread the chopped fennel bulb, tomato slices and garlic on the bottom of the pan, saving a few pieces to place over the fish.
Stuff the cavity of the fish with a little garlic and the fresh dill or fennel leaves.
Place the fish over the vegetables, season as desired with additional salt and pepper, and drizzle with remaining olive oil. Pour the ouzo into the baking dish.
Bake, covered with parchment and aluminum foil, for about 20 minutes, until the fish is almost done. Remove the parchment and foil and continue baking another 5 - 10 minutes, until the fish is fork tender and the vegetables soft.