Sea Bream on Its Back
Dorada a la Espalda
Prep Time: 20 min.[PT20M]
Cook Time: 30 min.[PT30M]
2 sea bream, weighing 1-3/4 lb each
1/4 cup red wine vinegar
Scale, gut and wash the fish, season in and out with salt and brush with oil. Place on a rack over hot coals or in the oven at 475 degrees F or under the grill for 20 minutes, turning after 10 minutes. Place on a dish, open up into a fan shape and remove the backbone and side bones. Finely slice the garlic and fry in oil until golden, then add the rings of chili pepper. Add the vinegar off the heat to prevent it from splashing. Pour the mixture over the fish and serve immediately.
Recipe courtesy of Spain GourmeTour magazine.
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