Besugo al horn (Baked bream)
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 1 large bream, about 1kg (cleaned but with the head on)
- 2 (1 juiced and ½ cut in thin wedges) lemons
- 100ml olive oil
- 2 medium potatoes, sliced and parboiled
- 1 tomato, sliced
- ½ red onion, sliced
- 2 bay leaves
- 1 glass white wine or fino sherry
Method
- 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.
