use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Begoto fish and onion pie

  • Cooking time15 minutes
  • Prep time10 minutes
  • Servings4 portions
recipe image Begoto fish and onion pie


  • 500 g small fish
  • 2 medium onions
  • 100 g plain flour
  • 50 ml Altis Classic Olive Oil
  • 2 Tbsp parsley
  • Freshly ground pepper
  • Sal


      1. Thoroughly wash and dry the fish.
      2. Thinly slice the onions, transfer to a bowl and sprinkle with half the flour.
      3. Add the fish and the remaining flour. Season with salt and pepper and mix gently with your hands.
      4. Heat half the olive oil in a frying pan and add the mixture, pressing it down gently with a spoon so it holds together.
      5. Cook the begoto over a moderate heat. While it is cooking, heat the remaining olive oil and drizzle over the top.
      6. Once the underneath is crisp, turn it over to cook on the other side.
      7. Serve with finely chopped parsley and lemon.
      - You can use smelt, anchovies or whitebait