INGREDIENTS:

• 1 fish of ration (sea-bream, bar, dance, etc.)
• 2 garlic teeth,
• parsley, guindilla pricking,
• vinegar, salt and oil.

DEVELOPMENT:

We clean fish and in two halves, we open we it season and asamos with the plate, once taken the point of roast, we reserve it in a container which stores the heat. In a frying pan we put three rings of guindilla and boned garlic, when one gilds garlic one adds parsley piqué to him and once salteado the parsley we add a spoonful of vinegar and with the pair of minutes we withdraw fire.

It is presented with the two halves of sea-bream with the cut upwards without the central spine and reverse what is refrito superficially.