INGREDIENTS

1 kg of cod
75 g of almonds
75 grams of pine nuts
75 grams of raisins
3 tablespoons bread crumbs
2 tablespoons chopped parsley
150 gr melted butter or oil cow.
ground pepper
ground cloves
nutmeg
1 onion
1 carrot
1 bay leaf
water

PREPARATION

Sea bream and clean flake. Wash well to cold water and dried with a cloth. On the spine is given six cuts and introduces them with the garlic parsley machadazo a strip of bacon.

It is wrapped in bread crumbs and place in a besuguera. Seasoned with salt and drizzle with oil and lemon juice. It gets a medium oven, preheated to the quarter hour and bathe in the broth and vinegar. Leaving it in the oven another fifteen minutes until it finishes cooking.

He served in the same besuguera garnished with lemon slices.