Pescado Zarandeado de Dorada al Horno (Whole Sea Bream in Chilli Marinade)
A whole butterflied sea bream rubbed with a smoky guajillo and lime marinade and roasted until the skin blisters.
- Time50 min
- LevelMedium
- Costabout £1.95 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the chillies in 200 ml of boiling water for 15 minutes, until soft. Blend with the garlic, juice of 2 limes, tamari, 2 tbsp of the oil, oregano and cumin until smooth.
15 min - 2
Lay the butterflied fish open on a board, skin side down. Pat dry and spread the marinade thickly over the flesh. Leave for 20 minutes.
20 min - 3
Heat the oven to 220°C (200°C fan). Scatter the onion and tomatoes over a large baking tray and drizzle with the last tablespoon of oil.
- 4
Lay the fish flesh side up on top. Roast for 15 to 18 minutes, until the flesh flakes easily at the thickest part and the edges are lightly charred.
16 min 40 s - 5
Warm the tortillas in a dry frying pan or wrapped in foil in the oven for the last 5 minutes.
- 6
Take the tray to the table. Serve with the lime wedges and tortillas, and spoon the roasted onion and tomato over the fish.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.