baked bream served with the potatoes on which it was baked
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Besugo al Horno (Baked Bream with Potatoes)

Besugo al Horno (Baked Bream with Potatoes) is a traditional Spanish recipe for classic dish of a whole fish baked in a dish with cubed potatoes until the fish is tender and flakes easily with a fork. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Baked Bream with Potatoes (Besugo al Horno).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Baking RecipesSpain Recipes

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Ingredients


2 x 1kg fresh bream, cleaned and scaled, but with the head and tails left on
1 1/2 tsp salt
1 lemon, cut into 6 slices
2 small, black, olives
25g fresh breadcrumbs
2 garlic cloves, crushed
1 tbsp paprika
3 medium potatoes, cut into cubes
1/2 tsp freshly-ground black pepper
250ml water
75ml olive oil

Method:

Wash the fish and pat dry with kitchen paper. Sprinkle over 1 tsp of salt, then make tree parallel cuts in the fleshy sides of the fish. Insert a section of lemon, skin side up, into each cut then insert and olive into the eye socket of each fish.

In a bowl, mix together the breadcrumbs, garlic, paprika and parsley. Spread the potato cubes on the base of a large, shallow, baking pan. Sprinkle over the remaining salt and black pepper. Pour over enough water to just barely cover the potatoes then sit the fish on top. Brush the fish with oil then sprinkle over the breadcrumb mixture.

Transfer the pan to an oven pre-heated to 180°C and bake for 30 minutes, or until the fish flakes easily with a fork.

Remove from the oven and serve immediately from the baking dish.