Baked Sea Bream with Parsley & Saffron
1 large Sea Bream or 2 smaller ones( roughly 1.8kg)
1kg waxy potatoes (desiree are good)
1 lemon
1 onion
4 cloves garlic
1 pinch Saffron
7tbsp chopped flat-leaf parsley
1 tsp salt
6 tbsp olive oil
Prep time: 20mins
Cooking time: 1hour & 5 mins
Slash the fish a few times on both sides & season with salt/pepper & lemon juice inside & out.
Thinly slice the onion & potatoes and put in layers into a greased oven proof dish.
Bash up 5tbsp of the parsley, saffron, garlic & salt then slowly mix in 4tbsb olive oil & 4tbsb of water. Sread this over the potato & onions.
Bake in the oven at 190°C for 40mins until almost cooked.
Put the bream on top with 2tbsp olive oil & bake for 25mins if using 1 big fish, or 15mins if using smaller ones.
Once just cooked, sprinkle with the zest of the lemon & the rest of the parsley.
This is a classic Spanish dish called "Besugo al horno", traditionally eaten on Christmas Eve.
You can swap the saffron for a few bay-leaves & a couple of sliced, fresh tomatoes.
1kg waxy potatoes (desiree are good)
1 lemon
1 onion
4 cloves garlic
1 pinch Saffron
7tbsp chopped flat-leaf parsley
1 tsp salt
6 tbsp olive oil
Prep time: 20mins
Cooking time: 1hour & 5 mins
Slash the fish a few times on both sides & season with salt/pepper & lemon juice inside & out.
Thinly slice the onion & potatoes and put in layers into a greased oven proof dish.
Bash up 5tbsp of the parsley, saffron, garlic & salt then slowly mix in 4tbsb olive oil & 4tbsb of water. Sread this over the potato & onions.
Bake in the oven at 190°C for 40mins until almost cooked.
Put the bream on top with 2tbsp olive oil & bake for 25mins if using 1 big fish, or 15mins if using smaller ones.
Once just cooked, sprinkle with the zest of the lemon & the rest of the parsley.
This is a classic Spanish dish called "Besugo al horno", traditionally eaten on Christmas Eve.
You can swap the saffron for a few bay-leaves & a couple of sliced, fresh tomatoes.
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