RECETAS Y COCINA

Ingredients

• 1 1/2 kg of red bream
• 1 tomato
• 1 lemon
• 4 cloves of garlic
• 100 ml of virgin olive oil
• 4 spoonfuls of breadcrumbs
• 1/4 of a bay leaf
• Parsley
• Chilli pepper
• Salt

Preparation

Ask the fishmonger to fillet the red bream, opening it, emptying it and removing the central bone without cutting off the head.

Lightly fry the chopped garlic with a little chilli pepper in the casserole dish in which you are going to cook the red bream.

Rub the fish with the tomato pulp and pour over the oil and lemon juice.

Add the garlic, salt, bay leaf, chopped parsley and breadcrumbs.

Put in the oven for 15 or 20 minutes.

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Presentation

Serve immediately, very hot.

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