Recipe Tip: Glorious Gilthead Bream with Fresh Bay Leaves - Falstaff

Instructions

1. Step 1

   Preheat the oven to 220ºC. Line a baking tray with baking paper and arrange the bay leaves close together so that the fillets fit exactly on top. Drizzle with olive oil.

2. Step 2

   Salt the fillets and place flesh side down on the bay leaves. Leave to marinate for 20 minutes, then place the tray in the oven and cook for eight minutes.

3. Step 3

   Meanwhile, in a small saucepan, bring the shallots, wine and bay leaves to the boil and reduce to a syrupy consistency until only two to three tablespoons remain.

4. Step 4

   Pour through a sieve, press lightly to push through all the juices, season with lemon juice, salt and pepper, heat gently and slowly whisk in the cold butter.

5. Step 5

   Remove from the heat and lightly whip the cream, fold into the sauce, warm gently.

6. Step 6

   Season to taste, place the fish on a warmed plate, cover with the sauce and serve with steamed vegetables (broccoli, asparagus etc.).