This season we look at two different traditions. First, a classic Christmas main course reflecting Spain’s festive love affair with fish and seafood; Afterwards, a British Christmas spread isn’t the same without roast spuds. Here’s how to get them right, with a Canarian suggestion that’s well worth a try.
Besugo al Horno/Oven-baked Sea bream
Seafood takes centre stage at Christmas in Spain, and any fish counter is a sight to be seen in the days leading up to the holiday. It can also be expensive – people will pay high prices for good fish, shellfish and crustaceans.
The blackspot sea bream is a reddishcoloured fish known as goraz in the Canaries and besugo in Spain, and it’s a very popular Christmas dish when baked in the oven. It’ll cost you handsomely at Christmas, though, so you may want to try it another time, or attempt the recipe with another bream such as the dorada, sama or sargo.
• 1 sea bream 1.3 -1.6 kg
• 3 Potatoes
• 6 cloves of garlic
• 1 green pepper
• Extra virgin olive oil
• A dozen cherry tomatoes
• A few drops of vinegar
• 10 ml white wine
• 10 ml fish stock
• Salt and pepper
• 1 lemon
minutes. Layer in a baking tray and lay the cleaned sea bream on top. Sprinkle garlic cloves, sliced pepper, sliced lemon and tomatoes around the fish (place some garlic and lemon inside the cavity, too), and add oil, stock wine and vinegar. Season well with salt and black pepper.
Bake for minutes at 220 degrees C. Turn fish and bake for another 10 minutes.