Besugo con Almendras a la Castellana

Red Bream with Almonds

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About


  • 1 large or 2 smaller red bream weighing kg (


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