Roasted Sea Bream
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 1 sea bream (besugo)
- salt
- olive oil
- Rioja wine
- bread crumbs
- garlic
- parsley
Instructions
- Clean and scale the sea bream. Sprinkle salt over it and drizzle with olive oil and Rioja wine.
- Form a paste by combining the bread crumbs, minced garlic, minced parsley, and a little olive oil.
- Cover the besugo entirely with this paste.
- Place the fish in a besuguera (fish baking dish) and bake in the oven until cooked through.