Spanish cuisine · Fish & Seafood

Madrid-Style Baked Sea Bream

Whole roasted sea bream, studded with lemon slices along the back and baked in white wine with breadcrumbs.

Ingredients · for 4 servings

• 1 sea bream (approx. 1.2 kg, oven-ready)
• 2 organic lemons
• 3 onions
• 5 cloves garlic
• 200 ml white wine
• 3 tbsp breadcrumbs
• 1/2 bunch flat-leaf parsley
• 1 tsp sweet paprika
• 80 ml olive oil
• Salt, pepper

Instructions

1. Preheat the oven to 200°C top/bottom heat, salt the sea bream inside and out and score the skin on one side diagonally down to the bone every 3 cm.
2. Cut one lemon into thin half-moons and tuck them into the slits so the slices stick out halfway.
3. Slice the onions into thin rings, mix with half the olive oil and a little salt in a large baking dish and pre-roast in the oven for 12 min. until soft.
4. Lay the fish on the bed of onions, pour over the white wine and the juice of the second lemon and bake for 20 min.
5. Mix the chopped garlic with parsley, breadcrumbs, paprika and the remaining olive oil, scatter over the fish and bake another 8–10 min. until the crust is golden brown.
6. Let the fish rest for 5 min., fillet at the table and serve with the onions and pan juices.