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Gilt-Head Bream in Clay Pot

Apollonas Kapsalis
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine Keto Mediterranean
Servings 2


  • 2 medium Gilt-Head Breams cleaned, fresh, preferably wild catch
  • 2 tbsp olive oil extra virgin
  • 1/2 medium eggplant
  • 1/2 medium tomato
  • 1/2 medium yellow bell pepper
  • 1 cup wild greens of your choice chopped (you can use collard greens)
  • 1 medium spring onion finely chopped
  • 1/2 medium lemon juice
  • 2 tsp goat butter


  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar sage infused
  • 1 cup warm water
  • 1 tsp sea salt freshly ground
  • 6 leaves fresh peppermint finely chopped
  • 1 tsp dried oregano
  • 1 dried rosemary
  • 1 tsp garlic powder
  • 1 tsp sea salt freshly ground
  • 1 tsp dried parsley


  • 4 slices lemon


  • make sure the fish is properly cleaned and washed. Many fish stores are giving this service!
  • Pour 2 tbsp of olive oil into a clay pot or baking dish. Chop all the vegetables and lay it on the bottom. Squeeze the lemon and pour it all over the vegetables.
  • Place 1 tsp of goat butter inside each of the fishes. Now place the fishes on top of the vegetables.
  • Mix olive oil, apple cider vinegar, all the herbs and sea salt and warm water. Pour this mixture all over the fish and vegetables.
  • Slice the lemon and place on top and inside the fish. Cover with a lid and bake for 30 minutes at 250ºC (480ºF)
  • Remove the lid and bake for another 10 or 15 minutes. If you like the fish roasted, bake for another 20 minutes. 


4 Ketonians can eat from this amount of fish. You can remove the bones and make fillets after the fish has been baked and served with some vegetable aside. Don't forget the nice sauce from the bottom of your clay pot. 
To keep the fats up, we would recommend adding a tablespoon of our Keto quail egg mayonnaise or something similar. 
Keyword Gilt-Head Bream