The traditional Spanish dish of besugo, a type of fish that is not commonly found in Brazilian markets, can be substituted with snapper or grouper. In Spain, the besugo roasted is a well-known plate.
One snapper or grouper weighing 3-4 kg
To taste
Juice from 2 lemons
Two lemons cut into slices, peeled
One onion cut horizontally
Three cloves of garlic minced
Two tablespoons of chopped parsley
One red bell pepper cut into strips
Spanish paprika or sweet or hot pepper flakes
One cup of white wine
The traditional Spanish dish of besugo, a type of fish that is not commonly found in Brazilian markets, can be substituted with snapper or grouper. In Spain, the besugo roasted is a well-known plate.
One snapper or grouper weighing 3-4 kg
To taste
Juice from 2 lemons
Two lemons cut into slices, peeled
One onion cut horizontally
Three cloves of garlic minced
Two tablespoons of chopped parsley
One red bell pepper cut into strips
Spanish paprika or sweet or hot pepper flakes
One cup of white wine
After cleaning the fish, make small incisions on the back and season with salt and lemon
In these incisions, place slices of lemon, garlic, parsley, red bell pepper strips, and paprika
Bake in a moderate oven (170°C) for about 25 minutes or until the fish is cooked through
Brush with plenty of Spanish olive oil and white wine
