01937 845 767
Login
Register
Basque Baked Sea Bream Recipe
35 mins
4 people
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Add To Basket
Chef's Profile
Javier De La Hormaza
Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
Sopa de ajo with ibérico...
35 mins 6 people
Spanish Magdalenas
6 people
Pisto Manchego
35 mins 4 people
Crema Catalana
20 mins 6 peopleYou may also like...
Salt Baked Sea Bass
45 mins 4 people
Trucha a la Navarra Recipe
35 mins 4 people
Bacalao a la Vizcaina Recipe
50 mins 4 people
Roasted Monkfish with Piperade Sauce
1h 4 people
Meet Javier
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
Try our traditional Basque Baked Sea Bream Recipe.
Besugo al Horno (Baked Sea Bream) is a classic sea bream recipe served during Christmas Eve in the Basque Country. Traditionally this Spanish fish recipe uses Royal Bream, considered to be the most expensive fish during the Christmas season in Spain. As this species is not widely available in the UK, I have used Sea Bream which will also work perfectly for this classic Basque recipe. It may not have the grandeur of a huge turkey-and-trimmings production, but the dry chilli and garlic flavoured oil baked into the thin sliced roasted potatoes, certainly beats it hands down on flavour.