Ingredients

• 1 1/2 kg gilt – head bream fish
• 225 gr pecorino romano cheese
• 3 spoons olive oil
• 1 tea spoon salt
• 1 tea spoon cumin

Instructions

• Clean the fish and scrape the scales carefully. Remove head and tail.
• Mash the cheese and beat it in a mixer with the olive oil.
• Baste a baking pan with oil and place the fish into it.
• Spread half of the cheese mixture on top of the fish and ensure that it is well covered by the mixture.
• Turn the fish upside down and spread the other side with the rest of the cheese mixture.
• Preheat the oven in 220 C and bake the fish for 10 – 15 minutes.
• Remove from the oven turn it upside down carefully and bake for another 10 – 15 minutes.
• Mix the cumin with the salt and dredge it over the cheese crust.
• Sprinkle the fish with one spoon olive oil and serve.