Castilla y León style sea bream with almonds | ||||
âBesugo con almendras a la castellanaâ |
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Ingredients for 4 people:1 sea bream (aprox 1.5 kg) ½ glass of olive oil 1 onion 1 lemon 10 almonds (toasted and peeled) Parsley Flour 2 glasses of stock Salt Preparation:Preheat the oven at 175ºC. Clean the sea bream. Make some cuts on the side of the fish and push in some lemon slices. Cut the almonds in half and also press them into the fish. Place the fish in an oven tray and drizzle it with olive oil. Sprinkle some parsley, add the onion (cut in half) and cook on a low heat until it browns. When brown, remove from the oven and separate the juices of the fish. To make your sauce, add a tablespoon of flour to the fish juices and heat until the flour browns slightly. Add the stock and wait until the liquid thickens. | ||||
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