Bream with Sauce (Besugo al Jugo)

Ingredients

• 2 pounds perch or sunfish
• 1 garlic clove, minced
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt
• 1 cup fish broth
• Juice 1 orange

Method

1. 1

   Clean, wash and drain the fish on a napkin.

2. 2

   Rub with oil.

3. 3

   Salt slightly and put under the grill to turn and cook slowly.

4. 4

   Fry garlic in oil until tender.

5. 5

   Add the lemon juice, orange juice and broth; cook 5 minutes and serve hot with the grilled fish.

6. 6

   The sauce may be slightly thickened with flour if desired.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 52. The excerpt below is the record exactly as published.

BREAM WITH SAUCE (Besugo al ]ugo) 2 pounds perch or sunfish 1 garlic clove, minced 3 tablespoons olive oil 1 tablespoon lemon juice Salt Juice 1 orange 1 cup fish broth

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