Ratings: 1/5 stars
- A perch can weigh 2.5 kg.
- 100 cl. natural cider.
- two pips apple
- 6-8 tablespoons of extra virgin olive oil from Bajo Aragon
- Put the open sea bass on a baking sheet, but without removing the middle bone.
- Salt to taste and pour over cider and olive oil.
- Cover the body of the fish with an apple cut into thin slices and the rest of the fish, and leave it in a preheated 200°C oven for 25-30 minutes.
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