Besugo al horn (Baked bream)
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 1 large breamabout 1kg (cleaned but with the head on)
- 2 (1 juiced and ½ cut in thin wedges) lemons
- 100ml olive oil
- 2 medium potatoessliced and parboiled
- 1 tomatosliced
- ½ red onionsliced
- 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.
