- 2 gilt-head bream medians
- 1 tomato
- 1/2 red pepper
- 1 onion
- 2 big carrots
- 1 lemon
- White wine
- Olive oil
In an ovenproof dish (I used one of mud) we add a jet of olive oil and do a bed of cut into pieces potatoes.
Above we put the tomato, the red pepper, the onion and the cut into pieces carrots.
On this, we put the gilt-head bream with a couple of courts that we cover with two tracks of lemon.
We ripen and bathe with a bit of white wine.
We put the source in the oven, before preheated to 200ºC, until we see the garrison and the made fish.
We serve warmly.