Bream Baked with Vegetables

Besugo al Horno

Servings: 4-6

Prep Time: 15 minutes [PT15M]

Cook Time: 45 minutes [PT45M]


1 whole bream, about 3-1/4 lbs


5 tbsp olive oil

2-1/4 lbs potatoes, thinly sliced

5 cloves garlic, chopped

3 tbsp chopped parsley

1 green pepper, chopped

Salt and pepper

1 onion, sliced

1 large tomato, sliced

1 bay leaf

1/2 tsp pimentón

1/2 cup dry white wine


Preheat the oven to 375 degrees F. Gut and scale the fish (the head can be removed, if desired). Rub the fish inside and out with salt and let it stand 15 minutes.

Pour half the oil into the bottom of a besuguera, a rectangular oven pan, and add a layer of half the potatoes. Sprinkle half the garlic, half the parsley, and half the peppers over them and sprinkle with salt and pepper. Add a layer of all the sliced onion and most of the tomato. Add the remaining potatoes, garlic, parsley, and peppers, and more salt and pepper. Place the fish on top of the potatoes and top with the remaining slices of tomato. Tuck pieces of the bay leaf in the potatoes and sprinkle with pimenton. Pour over the remaining oil and the wine and put on a low heat until the liquid begins to simmer. Then cover the pan with foil and cook in the oven until the potatoes and fish are done, about 40 minutes. Remove the foil during the last 15 minutes.

Recipe courtesy of Spain GourmeTour magazine

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