21 February, 2007

Besuc al Horno

A summery Catalan recipe for those days when it’s too cold to eat in the garden.


1 large sea bream or similar firm white fish (about 1.5 kg)
3 large, ripe tomatoes
3-4 medium potatoes
1 large Spanish onion
1 clove garlic
3 slices lemon
Olive oil
Salt, pepper
Fresh thyme

Gut and scale the fish and lay it on a large, oiled baking tray. Cut three diagonal slits in the side of the fish, and insert a sliver of garlic in each, plus a slice of lemon cut to fit. Slice the onion thinly, and scatter it around the fish. Add the potatoes, sliced about 1/4 of an inch thick, and the tomatoes, seeded and chopped. Season everything with salt and pepper, sprinkle over the thyme, and drizzle everything with olive oil. Bake in a preheated fairly hot oven for 45 minutes.

This recipe is based on one from Honey From a Weed by Patience Gray — an unusual and charming book..
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