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Recipe for :

Besugo al Horno - Baked Sea Bream

This 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 here.


1 kilo Sea Bream.
1 Lemon
6 cloves Garlic
2 medium Potatoes
8 small Onion
Olive Oil
1 glass White Wine

  • After 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.
  • Heat the olive oil and fry the garlic, add in the white wine and then pour this mixture over the fish and sprinkle with parsley.
  • Gently fry the sliced potatoes and onions in olive oil and arrange then around the Sea Bream in the casserole.
  • Place the casserole in a pre-heated oven on medium heat for 30 minutes.

Serve Hot.