Besugo con Almendras a la Castellana

• 1 large or 2 smaller red bream weighing 1¼ kg (3¼

Clean the fish and cut it (or them) into 6 large pieces. Slit each piece and insert a half slice of lemon. Blanch the almonds and heat them in the oven until they are just beginning to colour. Then stud the pieces of fish with them.

Coat the bottom of an oven dish with olive oil. Place the pieces of fish in this. Strew the chopped onion and most of the chopped parsley over them. Sprinkl