Baked sea bream

We will choose the ones that look the best, in my case and I here in A Coruña, all of them. But there will always be some that we like more. In any other case, the ones we see that have the freshest eyes and reddest gills. We say that we prepare them open in half, keeping the central spine.

Preheating the oven

We prepare the majada: in a blender glass, put the garlic (4 cloves, in my case I consider myself a fan of garlic, if you want it to be powerful 4 are enough, but you can also add less), parsley (3 bunches would be enough), extra virgin olive oil, the juice of a lemon and 2 teaspoons of salt. We blend.

In a baking dish, we place parchment paper that will help us to avoid sticking (and to clean less), with the help of a brush we spread a thin film of oil on the bottom and place our sea bass with the skin side facing the bottom.

Place in the oven at a temperature of 180 degrees for 10 minutes or so, until the color of the sea bass begins to turn white.

At this point we take out of the oven and spread the majada well distributed over the surface, covering well all the sea bass open in half, bake for 10-15 min. more.

Once we see that the surface is starting to toast a little, it's time to take it out of the oven and serve!

In this case, I accompanied it with a varied salad: cucumber, radish, tuna, tomato, green bell pepper and onion.