Besugo Al Horno Baked Sea Bream Recipe

I absolutely adore this recipe because it’s a perfectly balanced meal that combines the tender, flavorful sea bream with beautifully roasted vegetables and a hint of lemony freshness. Plus, it’s super easy to prepare, making it my go-to dish for a cozy night in or when I’m hosting friends for a casual, yet impressive dinner.

In my kitchen, I adore the uncomplicated nature and lively flavors of Besugo Al Horno. This time-honored dish from Spain, which spotlights a whole sea bream, is something I look forward to making whenever I have access to this fish.

It calls for layering the bream over a bed of paper-thin slices of potatoes, tomatoes, and onions, and then baking everything together after enriching it with fresh parsley, thyme, and a good splash of dry white wine. Once it’s in the oven, the aroma that fills the kitchen is one of my favorite aspects of this dish.

Ingredients

Sparidae: High in protein; a lean, nutrient-rich fish.

The following are supplied by the source material: Carbohydrates and dietary fiber; potatoes.

Onion: Contributes sweetness and a hint of sharpness.

Garlic: Boosts taste and provides health advantages.

Lemon: Provides a lively and refreshing citrus aroma.

Olive Oil: Abundant in nutritious monounsaturated fats.

Juicy, tomatoes add moisture and a slight tang.

Parsley: Provides vital vitamins and freshness.

Thyme: An aromatic herb that imparts deep herbal flavor and savory notes.

White Wine: Provides acid; balances flavors beautifully.

Ingredient Quantities

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• 1 whole sea bream (about 1.5-2 pounds), cleaned and scaled
• 2 large potatoes, thinly sliced
• 1 large onion, thinly sliced
• 2 tomatoes, sliced
• 4 cloves of garlic, minced
• 1 lemon, sliced
• Fresh parsley, chopped
• Fresh thyme, a few sprigs
• 100 ml dry white wine
• 4 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Set your oven to 400°F (200°C) to preheat.

2. Evenly spread the potatoes, sliced into thin sheets, in a baking dish. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper.

3. Place the potatoes in a single layer in the pan and sprinkle with a bit of salt. Spread the very thinly sliced onion over the potatoes, followed by the sliced tomatoes. Again, season with a little salt and pepper.

4. The entire sea bream should be placed on top of the layers of vegetables. Diagonal slashes should be made on both sides of the fish, and it should be seasoned inside and out with salt and pepper.

5. Fill the fish cavity with the other half of the minced garlic, a few slices of lemon, some chopped parsley, and a few sprigs of thyme.

6. Spread the leftover minced garlic and lemon slices on top of the fish.

7. Pour the white wine around the fish in the dish, and drizzle the remaining olive oil over the fish and vegetables.

8. Aluminum foil should cover the baking dish, which should then be placed in the preheated oven. Bake it in the oven for about 30 minutes.

9. Take off the foil and bake for another 10-15 minutes, or until the fish is done and the top has turned golden.

10. Before serving, top with more fresh parsley. Serve the dish piping hot alongside the oven-roasted vegetables. Enjoy!

Equipment Needed

1. Oven
2. Baking dish
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Aluminum foil
8. Mixing bowl (optional, for combining ingredients)
9. Tongs or spatula (for serving)

FAQ

• Q: Can I use a different type of fish?Yes, you can use snapper or tilapia in place of sea bream. These similar white fish make excellent substitutes. But when you select them, or any other fish, adjust cooking time for your specific fish both to ensure even cooking and to maximize flavor.
• Q: What can I use instead of white wine?A: For those who prefer not to cook with wine, a stock pot can substitute white wine in a recipe. Stock pots (for example, those made by Swanson) can provide not just a base of liquid, but also add layers of flavor and richness to a dish.
• Q: How do I know when the fish is fully cooked?A: The fish is fully cooked when it flakes easily with a fork, and the internal temperature is 145°F (63°C).
• Q: Can I prepare this recipe in advance?Q: The vegetables and fish can be prepared several hours ahead. Chill them in the refrigerator until you’re ready to bake and serve the dish.
• Q: Is this recipe gluten-free?A: Yes, this recipe is naturally gluten-free; just be sure that the wine or stock you use is gluten-free.
• Q: Can I add other vegetables?You can definitely add such vegetables as bell peppers, zucchini, or fennel to increase the flavor and add more variety.

Substitutions and Variations

Snapper or tilapia can substitute for sea bream.
Sweet potatoes or turnips can be used instead of potatoes.
Leeks or shallots can replace onion.
Red peppers or zucchini slices can be used in place of tomatoes.
Chicken broth or vegetable stock can be used in place of dry white wine.

Pro Tips

1. Potato Slicing Use a mandoline to slice the potatoes uniformly thin. This ensures even cooking and a tender texture, allowing the potatoes to absorb the flavors effectively.

2. Pre-marination Let the sea bream sit with some salt, pepper, garlic, and lemon slices for at least 15-20 minutes before assembling it with the vegetables. This enhances the seasoning and allows the flavors to penetrate the fish.

3. Flavor Infusion Add a few sprigs of thyme and parsley directly into the slits you make on the fish. This will infuse the fish with a robust, herby aroma as it bakes.

4. Aluminum Foil Tip When covering the baking dish with foil, tent the foil slightly to ensure it doesn’t touch the fish. This way, heat circulates better, allowing for even cooking without sticking the foil to the delicate skin of the fish.

5. Final Crisping For an extra crispy finish, switch to the broil setting for the last 2-3 minutes after removing the foil. Keep a close eye to prevent burning, and this will give the dish a delightful golden crust.