{"id":1743,"date":"2013-04-01T16:08:59","date_gmt":"2013-04-01T16:08:59","guid":{"rendered":"http:\/\/www.antonioabad.es\/?page_id=1743"},"modified":"2025-11-21T12:07:15","modified_gmt":"2025-11-21T12:07:15","slug":"besugo-a-la-espalda","status":"publish","type":"page","link":"https:\/\/www.antonioabad.es\/?page_id=1743","title":{"rendered":"Besugo a la espalda"},"content":{"rendered":"<p><a href=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/04\/besugo-a-la-espalda.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-1738\" title=\"besugo a la espalda\" src=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/04\/besugo-a-la-espalda-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/04\/besugo-a-la-espalda-300x169.jpg 300w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/04\/besugo-a-la-espalda.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><div class=\"ezcol ezcol-one-third\">\n<p style=\"text-align: justify;\">Para 4 personas:<\/p>\n<p>1 besugo de 1 Kg. y medio, aproximadamente<br \/>\n2 dientes de ajo<br \/>\nGuindilla<br \/>\nVinagre<br \/>\nSal<br \/>\nAceite<br \/>\n<\/div> <div class=\"ezcol ezcol-two-third ezcol-last\">\n* Se le pedir\u00e1 al pescadero que nos limpie el besugo y nos lo abra por el centro, quitando la espina y dejando la cabeza (todo bien desescamado).<\/p>\n<p style=\"text-align: justify;\">* Se coloca en una fuente refractaria, se pone sal al besugo y un chorrito de aceite por encima.<\/p>\n<p style=\"text-align: justify;\">* Se mete al horno, previamente calentado a 200 grados, durante 20 \u00f3 25 minutos (los \u00faltimos 3 o 4 minutos se puede poner el gratinador para que quede doradito).<\/p>\n<p style=\"text-align: justify;\">* Mientras tanto, en una sarten con 5 cucharadas de aceite, se frien los ajos laminados y unas tiras de guindilla (al gusto). Se sacan y se reservan.<\/p>\n<p style=\"text-align: justify;\">* Cuando se saca el besugo, se echa un chorrito de vinagre en el aceite de freir los ajos, se bate con un tenedor y se vierte encima del pescado. Tambi\u00e9n se ponen por encima las l\u00e1minas de ajos reservados y la guindilla.<\/p>\n<p style=\"text-align: justify;\">* Se sirve bi\u00e9n caliente.<br \/>\n<\/div><div class=\"ezcol-divider\"><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":226,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1743","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1743","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1743"}],"version-history":[{"count":10,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1743\/revisions"}],"predecessor-version":[{"id":3047,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1743\/revisions\/3047"}],"up":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/226"}],"wp:attachment":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}