Madrid-Style Sea Bream Recipe

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From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 6 Servings
  • Preparation Time: 1 Hour
  • Cooking Time: 1 Hour


  • 4.4 lb (2 kg) sea bream, gutted & scaled
  • 1 medium lemon, sliced
  • 1 lb (500 g) peeled potatoes, cut into ½ cm (¼ in) slices
  • 4 plum tomatoes, cut into 1 cm (½ in) slices
  • 14 oz (400 g) onion, finely chopped
  • 1 head of garlic, cut in half
  • 1 handful of chopped parsley
  • 1 bay leaf
  • sea salt, to taste
  • white pepper, to taste
  • 5 fl oz (150 ml) oil
  • 5½ fl oz (150 ml) fish stock
  • 9 fl oz (250 ml) good quality white wine
How to Make It
  1. Preheat the oven to 200˚C (390˚F).
  2. Make four diagonal slits in one side of each sea bream, and place the lemon in the slits.
  3. Put the potato, tomato and onion in a fish kettle (or large baking dish), then add the garlic, parsley, bay leaf and sea bream. Pour over the olive oil and season to taste.
  4. Put the kettle in the pre-heated oven and, after 5 minutes, lower the temperature to 175°C (350˚F) and cook for a further 25 minutes. If your bream is much smaller (or you’re using two small ones), reduce the cooking time for the fish from 40 minutes to 20–30 minutes.
  5. Add the fish stock and the wine to the fish kettle, and cook for another 15 minutes. Serve piping hot.

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