Baked gilthead bream with lemon baked potatoes

Cut the potatoes in not very wide slices, place them in the bottom of the ovenproof dish, add parsley, salt, ground black pepper, julienned onion, sliced tomato, bay leaf, juice of half a lemon and AOVE (you can also add bell pepper) and once the oven is preheated, put them inside. The temperature and the time will depend on the strength of your oven, in principle I usually put them at 180° and depending on how I see them I raise or lower the temperature, it is important to always put the potatoes before as they take longer to cook than the fish. You have to keep an eye on them and move them if you see it necessary.

While the potatoes are in the oven we make a mixture in a glass or container of the juice of half a lemon, AOVE, (half and half approx) parsley (fresh always gives much more flavor) and a garlic cut into small squares, and a pinch of salt. We let it macerate so that it takes flavor while the potatoes are baked in the oven. Pour this into the fish before putting it in the oven.

Once we see that the potatoes are almost done, we take out the dish and place the gilthead bream on top of the potatoes, which we will ask the fishmonger to clean and bake. We place the gilthead breams in the source and with a spoon we are pouring the mixture that we did before of lemon, oil... especially inside the fish so that the meat takes flavor. We return to put to the oven between 20/30 min depending on the power of the oven and the size of the gilthead bream, bigger will take longer to be done. Keep an eye on it so that it does not get too much done and dry. And to eat! :)