Baked sea bream is the star dish of Madrid's Christmas Eve and one of the most valued fish in the Mediterranean. Its white and juicy meat, baked on a bed of baked potatoes with white wine and lemon, is pure celebration on the plate.
Mediterranean
Baked sea bream Madrid style
Whole baked sea bream with lemon, garlic, white wine and bakery potatoes. Traditional Christmas Eve recipe rich in protein and omega-3.
- Spain
- Main course
- Light
- High protein
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 350 kcal
- Protein 38 g
- Fiber 2.5 g
- Carbohydrates 22 g
- Fat 12 g
- Sodium 380 mg
Story behind the dish
Preparation
Baked sea bream Madrid style is a preparation from Spain with easy difficulty. Reserve about 50 minutes in total (15 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 1.2 kg sea bream (clean).
- Have ready: 800 g potatoes, thinly sliced.
- Have ready: 1 julienne onion.
- Have ready: 4 sliced cloves of garlic.
- Have ready: 1 sliced lemon.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat the oven to 200°C
Preheat the oven to 200°C. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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On baking tray
On a baking tray, place the sliced potatoes, onion and garlic; Season with salt and pepper and drizzle with 2 tablespoons of oil. Bake 20 min. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Make 3 diagonal cuts on each side of the bream; insert slices of…
Make 3 diagonal cuts on each side of the bream; insert lemon slices. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place the sea bream on the potatoes; Season with salt and pepper and sprinkle with…
Place the sea bream on the potatoes; Season with salt and pepper and drizzle with the remaining oil. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour the white wine onto the tray
Pour the white wine into the tray. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake 25-30 min
Bake for 25-30 minutes, basting with the juices halfway through cooking. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Serve with chopped parsley and lemon juice to taste.
Serve with chopped parsley and lemon juice to taste. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
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