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Spanish Besugo al Horno
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This Spanish dish of baked bream, traditionally eaten on Christmas Eve, is one of the best festive main courses. It may not have the grandeur of a huge turkey-and-trimmings production, but with saffron and garlic baked into the roasted potatoes and onions, it beats it hands down on flavour.
Keep it soft and gentle. A Mediterranean rosé works beautifully with this dish.
Typical values per serving:
This recipe was first published in December 2006.