Besugo a la Madrileña

Ingredients

• 2 besugo fish (red bream), cleaned and scaled 2 besugo fish (red bream), cleaned and scaled
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 4 ripe tomatoes, peeled and diced 4 ripe tomatoes, peeled and diced
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the besugo fish under cold water and pat dry with paper towels.
3. 3.
   Season the fish with salt and pepper, both inside and out.
4. 4.
   In a large skillet, heat 2 tablespoons of olive oil over medium heat.
5. 5.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
6. 6.
   Stir in the diced tomatoes and sweet paprika. Cook for 5 minutes, allowing the flavors to meld together.
7. 7.
   Place the besugo fish in a baking dish and pour the tomato sauce over the fish.
8. 8.
   Drizzle the remaining 2 tablespoons of olive oil over the fish.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
10. 10.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Besugo fish — Make sure to choose fresh besugo fish for the best flavor. If besugo is not available, you can substitute it with other white fish such as sea bream or snapper.

Tips & Tricks

• To enhance the flavor of the tomato sauce, you can add a splash of white wine or a squeeze of lemon juice.
• For a spicier kick, sprinkle some crushed red pepper flakes over the fish before baking.
• Serve the besugo with a side of roasted potatoes or a fresh green salad to complete the meal.
• Make sure to handle the fish gently to prevent it from falling apart while cooking.
• If you prefer a smoother sauce, you can blend the tomato mixture before pouring it over the fish.

Serving advice

Serve the Besugo a la Madrileña hot, garnished with fresh parsley. Accompany it with a side of roasted potatoes or a green salad for a well-rounded meal.

Presentation advice

Place the besugo fish on a large serving platter and spoon the tomato sauce over it. Garnish with fresh parsley for a pop of color. Serve with the side dish and salad on separate plates for an elegant presentation.