for 4 people:
two bream of 400 g each 200 g of cherry tomatoes
a sprig of fresh parsley a clove of garlic
extra virgin olive oil salt, pepper
Remove the entrails and scales of fish.
Rinse in salt water, and make a cut on the side. This allows the optimal cooking of the fish!
Place the bream in an ovenproof dish, season with sliced \u200b\u200btomatoes, parsley and chopped garlic, salt, pepper and a drizzle of extra virgin olive oil.
Bake in preheated oven at 220 degrees for about 20 minutes, or until it forms a crust on the skin of the fish.
Serve hot.
For this recipe, low in spices and herbs that may confuse the scent and taste of fish, you need the fresh fish! You know
recognize fresh fish?
First of all, the smell: it should smell of the sea!
Then look at the eye: it must be swollen, shiny and alive! If you see a white eye and sunken, the fish has at least 3 days ... not good! Also, check out the gills
: If you find traces of living blood red, the fish is fresh. Otherwise, if they are a deep red, and mucous membranes are dry, the fish is old!
Finally, fresh fish must have scales firmly attached to the body, should not be dry touch, and hold it with two fingers should remain firm ...
Good fishing!
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