Besugo al horn (Baked bream)

Name: Besugo al horn (Baked bream)
Total time: 45 min
Yield: serves 2
Cuisine: Spanish
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

Published: December 19, 2014 at 2:29 PM

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serves 2

Easy

Total time: 45 mins

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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.

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Ingredients

Nutrition

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

Nutrition: per serving

kcal858
fat56.1g
saturates8.4g
carbs23.1g
sugars0g
fibre2.1g
protein64.3g
salt1.01g

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.

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