Dish

Besugo a la madrileña

Madrid-style Sea Bream

Besugo a la madrileña is made with a variety of different ingredients, including red snapper, garlic, paprika, and white wine. The fish is typically baked in the oven with these ingredients until it is tender and flaky. The dish is typically served with a side of potatoes or vegetables.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood› Fish Dish

Origins and history

Besugo a la madrileña is a traditional Spanish dish that originated in the city of Madrid. The dish has become popular in many different parts of the world, and there are now many different variations of the dish that can be found in different regions.

Dietary considerations

Besugo a la madrileña is a gluten-free and dairy-free dish, making it a great option for those with dietary restrictions. It is also a low-carb and high-protein dish, making it a great option for those who are following a low-carb or high-protein diet.

Variations

There are many different variations of Besugo a la madrileña that can be found in different regions. Some variations include using different types of fish, such as sea bass or cod, and using different types of herbs and spices, such as saffron or rosemary.

Presentation and garnishing

Besugo a la madrileña is typically served on a bed of potatoes or vegetables and is garnished with fresh herbs and lemon wedges.

Tips & Tricks

To make the perfect Besugo a la madrileña, be sure to use fresh fish and high-quality ingredients. It is also important to bake the fish until it is tender and flaky, but not overcooked.

Side-dishes

Besugo a la madrileña is typically served with a side of potatoes or vegetables. Some popular side dishes include roasted vegetables, mashed potatoes, or a simple salad.