Baked Bream with Potatoes (Besugo al Horno)

Baked Bream with Potatoes (Besugo al Horno)

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Servings: 4
Calories: 809


  • 2 Bream each weighing about 2 lb, cleaned but with the head and tails left on
  • 1 1/2 tsp Salt
  • 1 Lemon cut into 6 sections
  • 2 Small black olives
  • 1 oz Fresh breadcrumbs
  • 2 Garlic cloves crushed
  • 1 Tbs Paprika
  • 1 Tbs Chopped parsley
  • 3 Medium potatoes cut into 1/2 cm (1/4 in) rounds
  • 1/2 tsp Black pepper
  • 8 floz Water
  • 3 floz Olive oil


  • Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
  • Wash and dry the fish on kitchen towels. Sprinkle over 1 teaspoon of salt and make three parallel, crosswise, cuts across each fish—they should be about 1 cm (1/2 in) deep, about 7 1/2 cm (3 in) long and about 4 cm (3 in) apart. Insert a section of lemon, skin side up, into each cut and insert an olive in the eye socket of each fish.
  • Mix together the breadcrumbs, garlic, paprika and parsley. Spread the potato rounds evenly on the bottom of a large, shallow baking pan and sprinkle over the remaining salt and the pepper. Pour the water over the potatoes. Place the fish on top of the potatoes, then brush them all over with the oil. Sprinkle over the breadcrumb mixture.
  • Put the pan into the oven and bake for 30 minutes, or until the fish flesh flakes easily. Remove from the oven and serve at once.
Calories: 809 kcal
Carbohydrates: 37 g
Protein: 84 g
Fat: 36g
Saturated Fat: 3 g
Sodium: 1409 mg
Potassium: 731 mg
Fiber: 5 g
Sugar: 2 g
Vitamin A: 176 IU
Vitamin C: 52 mg
Calcium: 35 mg
Iron: 2 mg
Cuisine Spanish
Ingredients Fish & Seafood
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