Gilthead seabream

4 tbsp olive oil

1 tsp mild paprika powder

1 tsp salt

2 gilthead seabream (each about 500 g)

4 sprigs of thyme

1 unwaxed lemon

cut into 8 wedges

4 cloves of garlic

thinly sliced

2 red peperoncini

deseeded, cut into fine strips

80 ml olive oil

4 sprigs of flat-leaved parsley

chopped

1 unwaxed lemon

grated zest

1 tsp fleur de sel

Preheat the cooking space to 200 °C using the hot air mode.

Mix the olive oil, paprika powder and salt together.

Rinse the inside and outside of the fish under cold water, then pat dry with kitchen paper. Make a 5 mm deep incision down the centre of the fish from the head to the tail. Rub the fish with paprika oil and place on a lined baking tray.

Place the thyme in the belly cavity, arrange the lemon wedges around the fish and cook in the middle shelf position for 20 minutes.

Sweat the garlic and peperoncini in olive oil in a small pan over a medium heat until translucent. Remove the pan from the heat. Stir the rest of the ingredients into the oil.

Drizzle the garlic and peperoncini oil over the gilthead seabream and serve with the lemon wedges.

(Pre-)heat cooking space to 200 °C with Hot air

Preheating finished. Put the food in.

Hot air 200 °C for 20 Mins