Scale the gilthead, cut the fins into small pieces with scissors, and gut the fish. Spread out the parchment paper and pour half of the olive oil on the center of the paper.
Lightly score the gilthead on both sides and season with salt and pepper. Then place in the center of the parchment paper. Spread half of the garlic, 2 sprigs of thyme and rosemary, and 5 halved cherry tomatoes evenly on top of the dorade, pour remaining olive oil.
Roll up the parchment paper from the top like a bag and close tightly at the ends with kitchen twine. (Tip: paper clips can be used to close the bag from the top.) Place the fish in the parchment paper on a baking sheet sprinkled with sea salt and cook in a 200 °C stove for 16-18 minutes.
In a frying pan with olive oil, sauté remaining garlic until translucent. Add remaining tomatoes, artichoke bottoms, remaining thyme sprigs and rosemary. Simmer gently for about 5 minutes. Remove the herb sprigs, season with salt and freshly ground pepper to taste.
To serve, cut open the parchment bag, fillet the gilthead, drizzle with the juices created in the bag. Serve the artichoke heart tomato ragout with it.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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