I discovered this dish when I had dinner with friends in this restaurant called Bar Pintxos in Alabang. It wasn’t on the menu but it was offered to us since the fish was available. We immediately grabbed the opportunity to order.
This is my own version when I chanced upon seeing a large Bisugo available at the fresh seafood section of the Landmark supermarket in Festival Mall.
1 Large Bisugo (Threadfin Bream) the biggest you can get. At least 1.5 kg. Anything less will be to difficult to eat because of the bones. Have it butterflied (Daing) and deboned.
Olive Oil
Oregano
Garlic
Ground black pepper
Chillies
Salt
2 Lemons
Lay the Bisugo in a glass pyrex and season with salt and pepper. Season with oregano as well. Place peeled whole garlic and cut chillies as well in the dish around and on the fish, Cut 1 lemon and put on top of fish. Pour a generous amount of olive oil over but not too much to drown the fish in the pyrex.
Pre heat your oven for 10min in 250°C.
Put the pyrex in the oven after preheat time reached.
Turn off oven after 5min but leave dish in oven for another 10min.
After removing from oven, let it rest another 5min.
Sprinkle the juice of 1 lemon over the fish.
Crush the juice of the cooked lemon into the sauce before serving.
