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Baked Red Bream (Besugo Al Horno)

ingredients

serves 4
800 g red bream fillets, cut into 6 cm pieces
1/2 lemon, cut into thin wedges
3 tablespoons fine fresh breadcrumbs
2 garlic cloves, crushed
2 tablespoons hot paprika (pimenton picante)
1 tablespoon finely chopped flat leaf parsley
4 medium potatoes, thinly sliced
125 ml extra virgin olive oil
12 black olives
sea salt and freshly ground black pepper
an oiled ovenproof dish large enough to hold the fish in a single layer

method

1. Make a slash on the skin of each piece of fish, lightly salt them all over, then insert a lemon wedge into each slash.

2. Mix the breadcrumbs, garlic, paprika and parsley in a bowl.

3. Put a layer of the potatoes in the oiled ovenproof dish. Sprinkle the potatoes with salt and pepper and spoon over 2 tablespoons of oil and 4 tablespoons water.

4. Bake in a preheated oven at 190°C (375°F) Gas 5 for 30-40 minutes.

5. Put the fish on top, sprinkle with the breadcrumb mixture and pour the remaining olive oil over the top. Pour 2 more tablespoons of water around the sides of the dish (so the crumbs don't get wet) and bake for a further 10 minutes.

6. Dot with the olives, cover the dish and cook for a further 5 - 10 minutes until the potatoes are soft and the fish flakes easily.

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