Besugo al horn (Baked bream) | olivemagazine
This traditional Spanish dish features baked bream with potato, tomato, onion and bay leaves cooked around the fish with a generous slug of white wine.
Ingredients
- 1 large bream about 1kg (cleaned but with the head on)
- 2 (1 juiced and ½ cut in thin wedges) lemons
- 100ml olive oil
- 2 medium potatoes sliced and parboiled
- 1 tomato sliced
- ½ red onion sliced
- 2 bay leaves
- 1 glass white wine or fino sherry
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