Besugo con Almendras a la Castellana from Mediterranean Seafood by Alan Davidson
Clean the fish and cut it (or them) into 6 large pieces. Slit each piece and insert a half slice of lemon. Blanch the almonds and heat them in the oven until they are just beginning to colour. Then...
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Pot
- Saucepan
Ingredients
- 1 large or 2 smaller red bream weighing 1¼ kg (3¼ lb), uncleaned
- 1 lemon, cut in half slices
- 100 g (3½ oz) lightly toasted almonds
- 2 tbs olive oil
- 1 onion, finely chopped
- several sprigs parsley, finely chopped
- 1 cup white sauce
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