Madrid style red bream | ||||
âBesugo madrileñoâ |
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Ingredients for 4 people:2 kg of sea bream 400 gr of potatoes 1 big onion ½ a cup of white wine 1 lemon Bunch of parsley Olive oil Salt Preparation:Make three deep cuts on one side of the red bream with a sharp knife. Cut three slices of lemon and place one in each cut. Then sprinkle with salt. Peal the potatoes and cut into thin slices. Peal the onion and cut into thin rings. Spread out two tablespoons of olive oil on an oven tin, add the potatoes and onions and season with salt. Put in a preheated oven for 10 minutes. Remove the tin and place the red bream on top of the potatoes and onions. Sprinkle four tablespoons of olive oil and also some chopped parsley. Add the white wine and put in the oven again for a further 20 to 30 minutes. Serve very hot. | ||||
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