Besugo al Horno (Baked Sea Bream)

Sea Bream RecipeBesugo al Horno is a classic fish recipe served on Christmas Eve in Spain.




1. Heat the oven to 200C/fan 180C/gas 6. Make 2 diagonal slashes on one side of the fish and push a lemon wedge into each. Oil an oval ovenproof dish. Put in the fish, cut-side up.

2. Tuck the sliced potato, tomato, onion and bay leaves around the fish. Pour over the rest of the oil, the lemon juice and wine. Season well.

3. Cover with foil and bake for 20-25 minutes, basting occasionally. Remove the foil and bake for another 10 minutes to crisp the fish and brown the potato edges.


Shopping List

  • 1 large sea bream or 2 small ones, about 1kg (cleaned with the head on)
  • 2 lemons (1 juiced and ½ cut in thin wedges)
  • 100 ml olive oil
  • 2 medium potatoes, peeled, sliced and parboiled
  • 1 tomato, sliced
  • ½ red onion, sliced
  • 2 bay leaves
  • 1 glass white wine or fino sherry


Jean Raffaut
JLR Fisheries
Sustainable Fishery and Seafood Supplier
Your First Choice For
Sustainable Tropical Seafood

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