Baked seabass

spigolaServes for 4 persons: 4 seabass, 1kg of potatoes, 1 bunch of parsley, olives, rosemary just enough, just enough garlic, oil, salt and pepper to taste.

Preparation: Clean the fish, scrape the scales, remove the entrails and wash it. Chop parsley and garlic inserting it in the belly of the fish. Season with salt and pepper. Cut the potatoes into chunks wheels or oil and season with salt and rosemary. Take a pan and line it with parchment paper. Distribute on paper potatoes and olives to form a bed and lay their above sea bass seasoned. Season the fish an a little olive oil and bake in a hot oven (180°C) for 30-40 minutes. Serve hot.