Baked whole fish

I put a pan on the fire with a splash of extra virgin olive oil and, when it is hot, I add the peeled legs cut into slices half a centimeter thick and the ce bolla in thin strips. I add salt, cover and cook for about 20 minutes, over medium heat, stirring occasionally so that they are cooked evenly.

2. Meanwhile, clean and salt the fish inside and out, and make some cuts in the loin. Cut the lemon into slices and insert half a slice of lemon in each cut of the fish.

3. On the other hand, I crush the garlic, parsley and a little salt in a mortar. I add a dash of white wine and a dash of extra virgin olive oil and stir well.

4. Preheat the oven to 180ºC .

5. When the potatoes are slightly done, but not completely done, I pour the potato and onion mixture on a baking dish. I place the piece of fish on top and sprinkle it all with the mortar mixture.

6. I put in the oven at 180 ° C for about 20 minutes or until the fish is done, as it depends on the size of the piece.

7. During cooking, I open the oven a couple of times and water the fish with some of the juices it releases.