Baked Red Bream

February 18, 2015

From: Cantabria
Preparation Time: 40 min.
A red bream of 1kg and a half
A glass of Mureda Sauvignon Blanc wine
½ glass of water
4 tablespoon of olive oil
4 tablespoon of breadcrumb
Juice of a lemon
50grs of butter
½ small onion


In an ovenproof dish, put olive oil to be heated. Peel and cut the onion in very thin slices. Heat the olive oil slightly until it becomes transparent. Remove from the fire. Add salt to the interior and exterior of the fish. Cut it deeply with a knife in the back that is upside.
Put the red bream over the onion and sprinkle it with a mix of water, wine and lemon. Sprinkle the breadcrumb and add the butter in little pieces over the Bream. Put it into the oven with high or medium heat for 20 minutes. Sprinkle the mix of the ovenproof from time to time.

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