Baked Meagre with lemon and aromatic herbs

For 3 servings

One kg of cleaned free of scales CORVINA REX FRESCAMAR

One full tablespoon of thyme

One full tablespoon of chives

One full tablespoon of parsley

A pinch of freshly ground pepper

One tablespoon of salt flakes

One lemon juice

2 smashed garlic cloves

150 ml of virgin olive oil

For the garnish

400 g of baby potatoes

100 g of assorted mushrooms

A few fresh thyme limbs or a teaspoon of dry thyme

80 g of butter

Salt, pepper and sweet paprika

One thin sliced lemon

Estimated time: 40 min

Heat the olive oil and slightly cook the garlic. Turn the heat off and add the thyme.

Let it settle until it cools down and then add the rest of the aromatic herbs and the lemon juice.

Spread the Corvina with this mixture in and out and season it.

Place the lemon slices and tie with a cooking string. Bake for 20 minutes at 180º.

For the garnish, broil the baby potatoes in salted water for 15 min.

Then cut them in halves and place them in a baking dish together with the mushrooms, butter and thyme.

Add salt and pepper and bake for 25 min.

When serving, take the Corvina back bone out (it will come out easily) and pour the cooking juice over it. Add the garnish of potatoes and mushrooms sprinkled with paprika.

We recommend fresh aromatic herbs!