| Prep: 20 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 412 | 24g | 4g | 8g |
| sugars | fibre | protein | salt |
| 1g | 2g | 42g | 1.12g |
Why I Love Spanish Oven-Baked Besugo with Almond Sauce
When I first came across the Spanish recipe of Oven-Baked Besugo with Almond Sauce during my international culinary explorations, I was instantly intrigued. A dish that ties the richness of almonds with the delicate flavors of Red Seabream fish, it stood out to me for its simplicity, freshness, and the earthy goodness.
A Twist in the Story
Coming from the heartland of Nebraska, my initial culinary experiences were largely dominated by comfort foods such as corn casseroles and beef stews, meals that would keep you warm and satisfied during those cold, Midwest winters. However, with age and the opportunity to travel, I found a newfound admiration for the diversity the world of gastronomy offers. Encouraged by masters like Chef José Andrés, I began experimenting with world cuisines and incorporating them in my repertoire.
From The Heartland to the Seaside
When I think of Oven-Baked Besugo with Almond Sauce, it always takes me back to my first experience of coastal cooking. The texture and the flavor of the fish coupled with the tanginess of lemon juice, the smoky hint of paprika, the aroma of saffron threads, all summed up into a mouth-watering ensemble that was love at first bite. Sure, this Spanish delicacy might be a far cry from the comforts of beef stew, but it shares the same principle – ‘comfort and simplicity.’
This creation could be likened to other fish-based recipes such as Oven-Baked Seabass or Baked Branzino. What sets it apart, however, is its unique almond sauce – a delightful addition that adds a warm and nutty depth to the dish. It pairs wonderfully with lighter sides like a fresh green salad or steamed vegetables, highlighting the fish’s flavor.
A Symphony of Flavors
What I truly adore about this Oven-Baked Besugo with Almond Sauce is how it perfectly marries different taste profiles — a testament to the depth and diversity of Spanish cuisine. Not to forget, it also champions the farm-to-table philosophy I firmly believe in, with a focus on fresh and high-quality ingredients. Each bite offers a new revelation of flavor, a new appreciation of culinary artistry, and before you know it, you’re falling in love with it, just like I did.
What You’ll Need
- 1 large, whole Besugo (Red Seabream fish), around 2.5 lbs
- Salt to taste
- 2 cloves garlic
- 1/2 cup almonds, blanched
- 2 slices of bread
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons flat leaf parsley, finely chopped
- 1/2 cup white wine
- 1 cup fish stock
- 1 teaspoon sweet smoked paprika
- 1/2 teaspoon saffron threads
- 1 tablespoon Lemon juice
Method
Step One
Begin with preheating your oven to 400°F (200°C). Then, clean the Besugo, removing scales and insides but leaving the head and tail. Season the fish inside and out using salt, and set it aside.
Step Two
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add in the garlic cloves, almonds, and bread slices. Toast them together until they turn golden brown. Once done, transfer them to a food processor.
Step Three
Add two tablespoons of parsley to the food processor. Blend all the ingredients together until they form a rough paste. If needed add some fish stock to make the blending easier.
Step Four
Place the prepared fish in a large oven-safe dish. Spread the prepared almond and garlic paste uniformly over the top of the fish.
Step Five
Next, clean your skillet and heat the remaining olive oil over medium heat. Add the smoked paprika and saffron threads to the oil, and cook them for about one minute. Pour in the white wine and allow it to simmer for a couple of minutes.
Step Six
Stir in the remaining fish stock and bring the mixture to a boil. Once boiling, remove the skillet from heat and pour this mixture over the fish in the dish.
Step Seven
Place the dish in the preheated oven and bake for about 20 minutes, or until the fish easily flakes with a fork.
Step Eight
Finally, remove the dish from the oven and drizzle some lemon juice over the fish before serving. Your Oven-Baked Besugo with Almond Sauce is now ready to be enjoyed!
