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Dorada a la Madrileña | Spanish Baked Sea Bream
(0)
55 min
Under an hour
Knuspr-Küche
Der spanische Klassiker aus Madrid: Ganze saftige Goldbrasse aus dem Ofen auf einem aromatischen Bett aus feinen Kartoffelscheiben und Zwiebeln, gekrönt von einer goldbraun gebackenen Knoblauch-Petersilien-Kruste mit geräuchertem Paprika und einem Hauch Weißwein.
Ingredients
Preparation method
Preparation & Bed of Potatoes
Preheat the oven to 200 °C top/bottom heat. Peel the waxy potatoes and slice them into approx. 3–4 mm thin slices. Peel the yellow onion, cut it in half, and slice into thin half-rings as well.
Grease a large baking dish or ovenproof pan with 2 tbsp of olive oil. Arrange the potato slices and onion strips fan-shaped across the bottom, season with a little sea salt and pepper, and drizzle with another 2 tbsp of olive oil and half of the white wine (50 ml). Pre-cook in the preheated oven on the middle rack for about 20 minutes, until the potatoes are almost tender and lightly browned.
Preparing the Sea Bream
Meanwhile, thoroughly rinse the two oven-ready sea breams under cold water and carefully pat dry inside and out with paper towels. Lightly score the skin diagonally 2–3 times on each side. Season the cavity of each fish with a pinch of sea salt, cut the lemon in half, cut one half into slices, and place 1–2 lemon slices inside the cavity of each fish.
Chef's tip
Besugo or Dorada a la Madrileña is a traditional festive dish from the Spanish capital: The breadcrumb crust with garlic and pimentón protects the succulent fish meat from drying out and provides an irresistible aroma.
Checking doneness: The sea bream is cooked to perfection when the dorsal fin can be pulled out easily without resistance and the fish meat at the bone is tender and opaque white.
40 min
Under an hour
