Scarus (Dentex) is a traditional Ancient Roman recipe for a dish of gilt-head bream that are baked with a cumin seed, salt and parmesan cheese rub. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Dentex (Scarus).
Wash and then roast the mighty scarus which Comes from the sea that laves Chalcedon’s walls: That too is good which near Byzantium swims, With back as broad as a large oval shield. Take him and cook him whole as I shall tell you. Sprinkle him o’er with oil and grated cheese, Then place him in the oven hanging up, So as to escape the bottom, and then roast him, And sprinkle him with salt and cumin seed Well mix’d together; and again with oil, Pouring out of your hand the holy stream.
Ingredients:
1 large gilt-head bream (about 1.75kg) 3 1/2-4 lb
2–4 tsp fine sea salt
2 tsp ground cumin seeds
6 tbsp oil
6 tbsp finely-grated Parmesan cheese
Method:
Scale, clean and wash the fish then pat dry. Rub the oil into the fish then mix together the salt and ground cumin seeds. Rub this mixture all over the fish then rub with the grated Parmesan cheese.
Sit the fish in a roasting tin then transfer to an oven pre-heated to 160°C and roast for 45 minutes.
When done, transfer to a warmed serving plate. Sprinkle with more salt and ground cumin, drizzle over some extra-virgin olive oil and serve.
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