Monthly recipe: April and "a la murciana" Seabass

Culmárex Seabass "a la murciana".

For two people - 30 minutes.-

INGREDIENTS: 1 Culmárex Seabass of 500 grs., 2 potatoes, 1 onion, 1 garlic clove, 1 fresh tomatoe, pinions, olive oil, parsley, bay, pepper, white wine and brandy.


1.- Remove the back of the Seabass in fillets;

2.- Blanch the tomatoe, peel and it into cubes;

3.- Cut the onion into strips, the galic in sheets; put everything on a baking tray and add the pinions.

4.- Add salt, pepper, parsley, bay and white wine with brandy. Put it in the oven at 200ºC for 7 minutes, with dry heat. After that time, put the oven at 180ºC for 30 minutes.

5.- Add spiced Seabass fillets for up 5 minutes, just before serving on the table.

6.- Finally, garnish with a slice of lemon and corrugated curly fur and candied lemon.

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