Yesterday, SeaChoice announced six new seafood recommendations that highlight the benefits of closed containment aquaculture. One of the species is gilthead sea bream farmed in Canada.

To help celebrate the new recommendations, today’s recipe is a Spanish dish, besugo al horno, otherwise known as baked sea bream.

Ingredients

• 1 large bream or 2 small ones, about 1kg (cleaned but with the head on)
• 2 lemons (1 juiced and ½ cut in thin wedges)
• 100ml 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

Preparation

• Heat the oven to 400F. Make 2 diagonal slashes on one side of the fish and push a lemon wedge into each. Oil an oval ovenproof dish (earthenware is authentic). Put in the fish, cut-side up.
• 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.
• 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.

Recipe source: BBC Good Food

Posted by websitedev

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