6 - 8
How to cook Sea Bream San Sebastian Style
- 2 (about 2 pounds/1 kg each) sea bream, uncleaned
- 6 tablespoons olive oil
- 2 cloves garlic
- Salt and pepper
- 1 lemon
- Gut the sea bream, remove their gills, scale and wash them.
- Sprinkle them with salt and pepper, then set aside in a cool place until you are ready to cook them.
- A Spaniard would hang them up to air (orear), but this is not necessary for those who lack a cool larder and hooks.
- About an hour before the meal, anoint the fish with some of the olive oil.
- Grill the sea bream over glowing charcoal (oak charcoal, if you seek the authentic Basque flavor).
- Turn them once so that they are well browned on both sides.
- Meanwhile fry the cloves of garlic the rest of the olive oil.
- Place the grilled sea bream on a platter. Pour the olive oil and garlic over them, followed by squeezes of lemon juice, and serve.
The Spanish name of this recipe is Besugo a la Donostiarra
. Donosti is the Basque name for San Sebastian. This is a Basque bream dish, which may also be met under the name Besugo a Ia Vasco (or Basca).
The Bream San Sebastian Style recipe is delicious, simple, and really easy to cook.
This recipe for Sea Bream San Sebastian Style serves/makes: 6 - 8
The Sea Bream San Sebastian Style Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Bream
Preparation Method: Broiled/Grilled