Instructions

Clean the bream by removing scales, guts and fins, Season and save. Cut the peeled potatoes in slices of ½ cm thick, chop the onion and peppers in julienne cut. Poach potatoes, onions and peppers in a Magefesa saute pan with olive oil, move them away and drain when they are still whole potatoes taking into account that they will continue cooking in the oven with the fish.
Share potatoes, onions and poached peppers out on a oven’s plate forming a bed for the bream, season and water with a glass of White wine. Place the sea bream on a bed of potatoes.  Heat a Little bit of olive oil on a Magefesa Skillet, when heat Brown the sliced garlic and the red chili, move it away and leave cooling for some seconds to add the fine chopped parsley. Water the bream with the lightly fried in oil with garlic, onion and pepper  and the lemon juice. Put it in a preheated oven at 392ºF, bake for about  40 or 45 min. at 356ºF. Sprinkle, half-cooked,  breadcrumbs on the bream’s surface remaining a brown and crispy crust.
It is possible to find recipes that advise us to cut the bream’s loin and put some lemon slices or aromatic herbs in, I do not recommend it as the fish will lose its juice and taste. If we want the fish to be enhanced put the lemon and herbs in the gut’s hollow.