‘Besugo al Horno’ (Baked Sea Bream) is a beloved dish in Spanish cuisine, celebrated for its simplicity, flavor, and the freshness of its ingredients. This traditional recipe features a whole sea bream seasoned with aromatic herbs, garlic, and olive oil, then baked to perfection, ensuring the fish remains moist and tender. The dish is particularly popular along the Mediterranean coast, where fresh seafood is abundant, making it a staple for both locals and visitors alike. As noted by culinary enthusiasts, The delicate flavor of the sea bream is enhanced by the roasting process and the accompanying ingredients, creating a dish that is both elegant and comforting.” With its stunning presentation and rich taste, ‘Besugo al Horno’ invites diners to experience the essence of Mediterranean cooking, making it a must-try for seafood lovers.
Besugo al Horno (Baked Sea Bream)
Besugo al Horno, or Baked Sea Bream, is a traditional dish from Spain, particularly popular along the coastal regions. Known for its simplicity and the ability to highlight the fish’s delicate flavor, this recipe is often prepared during festive occasions and family gatherings. Sea bream is prized for its tender white flesh, and when baked, it takes on a beautiful golden hue, infused with the flavors of aromatic herbs and citrus.
History
Sea bream has been a staple in Mediterranean cuisine for centuries, appreciated not only for its taste but also for its health benefits. The dish has evolved over time, with various regions adding their unique touch through the incorporation of local herbs, spices, and cooking methods. Baked sea bream is often served with roasted vegetables or potatoes, making it a well-rounded meal that showcases the rich culinary heritage of Spain.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole sea bream (cleaned and scaled) | 1 (about 1.5 kg) |
| Olive oil | 4 tablespoons |
| Garlic cloves (sliced) | 4 |
| Fresh parsley (chopped) | 2 tablespoons |
| Fresh thyme or rosemary (optional) | 1 tablespoon |
| Lemon (sliced) | 1 |
| White wine | 1 cup |
| Salt | To taste |
| Pepper | To taste |
| Cherry tomatoes (halved) | 200g (optional) |
Preparation Steps
- Preheat the oven to 200°C (392°F).
- Prepare the sea bream:
- Rinse the fish under cold water and pat it dry with paper towels.
- Make 2-3 diagonal slashes on each side of the fish to help it cook evenly.
- In a bowl, mix olive oil, sliced garlic, chopped parsley, salt, and pepper.
- Rub the oil mixture generously all over the fish, ensuring it gets into the slashes and inside the cavity.
- Stuff the cavity of the fish with lemon slices and any leftover garlic or herbs.
- If using, arrange cherry tomatoes around the fish in a baking dish.
- Pour white wine into the bottom of the baking dish to keep the fish moist during cooking.
- Bake the sea bream in the preheated oven for about 25-30 minutes, or until the flesh flakes easily with a fork and the skin is golden brown.
- Serve the baked sea bream hot, drizzled with any pan juices, garnished with additional fresh parsley or herbs if desired.
Enjoy this delightful and aromatic Besugo al Horno with a side of roasted vegetables or a fresh salad for a complete meal!
Frequently Asked Questions
What is Besugo al Horno?
Besugo al Horno is a popular Mediterranean dish featuring baked sea bream seasoned with herbs and spices.
How do you prepare Besugo al Horno?
Preparation involves cleaning the sea bream, seasoning it, and baking it with vegetables and aromatic herbs.
What are the main ingredients in Besugo al Horno?
Main ingredients include sea bream, olive oil, garlic, lemon, and fresh herbs like parsley or thyme.
How long does it take to cook Besugo al Horno?
Cooking Besugo al Horno typically takes about 25 to 35 minutes at 180°C (350°F).
What can I serve with Besugo al Horno?
This dish pairs well with a side of roasted vegetables, salad, or potatoes.
Can I use other fish instead of sea bream?
Yes, you can substitute sea bream with other white fish like snapper or tilapia.
Is Besugo al Horno a healthy dish?
Yes, it is a healthy option as it is rich in omega-3 fatty acids and low in calories when prepared with minimal oil.
Can I make Besugo al Horno in advance?
You can prepare the fish and season it in advance, but it’s best to bake it fresh for optimal taste and texture.
What type of wine goes well with Besugo al Horno?
A crisp white wine, such as Albariño or Sauvignon Blanc, complements the flavors of the dish beautifully.
What are common seasonings for Besugo al Horno?
Common seasonings include olive oil, garlic, lemon juice, salt, pepper, and fresh herbs like parsley or dill.
Is Besugo al Horno suitable for special diets?
Yes, it is gluten-free and can be part of a low-carb or Mediterranean diet.
How do I know when the fish is done cooking?
The fish is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
Can I cook Besugo al Horno on a grill?
Yes, you can grill the sea bream, which will add a delicious smoky flavor to the dish.
What’s the best way to store leftovers of Besugo al Horno?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or stovetop.
