recipe comes from Mesón La Rioja, a Spanish
restaurant in Marbella which specialises in serving
authentic and popular Spanish cuisine. The restaurant
is owned and run by Elena and Luis Ochoa who have
kindly given permission for the recipe to be reproduced
kilo Sea Bream.
6 cloves Garlic
2 medium Potatoes
8 small Onion
1 glass White Wine
cleaning the Sea Bream, place it in a clay casserole
and sprinkle it with salt. Make three cuts in
the fillet, not too deeply and place slices
of lemon in them and squeeze the juice of the
remaining lemon over the fish.
the olive oil and fry the garlic, add in the
white wine and then pour this mixture over the
fish and sprinkle with parsley.
fry the sliced potatoes and onions in olive
oil and arrange then around the Sea Bream in
the casserole in a pre-heated oven on medium
heat for 30 minutes.