Besugo al horn (Baked bream)

  • serves 2
  • Easy

This traditional Spanish dish features baked bream with potato, tomato, onion and bay leaves cooked around the fish with a generous slug of white wine.



  • bream 1 large, about 1kg (cleaned but with the head on)
  • lemons 2 (1 juiced and ½ cut in thin wedges)
  • olive oil 100ml
  • potatoes 2 medium, sliced and parboiled
  • tomato 1, sliced
  • red onion ½, sliced
  • bay leaves 2
  • white wine or fino sherry 1 glass


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Make 2 diagonal slashes on one side of the fish and push a lemon wedge into each. Oil an oval ovenproof dish (earthenware is authentic). Put in the fish, cut-side up.

  • Step 2

    Tuck the sliced potato, tomato, onion and bay leaves around the fish. Pour over the rest of the oil, the lemon juice and wine. Season well.

  • Step 3

    Cover with foil and bake for 20-25 minutes, basting occasionally. Remove the foil and bake for another 10 minutes to crisp the fish and brown the potato edges.

Nutritional Information

  • Kcals 858
  • Carbs 23.1g
  • Protein 64.3g
  • Fat 56.1g
  • Salt 1.01g
  • Saturates 8.4g
  • Fibre 2.1g