3 tablespoons Garcia de la Cruz Organic Extra Virgin Olive Oil
DIRECTIONS
Cut the heads off the seabass, remove the loins and place them on the side.
Chop the garlic with the parsley sprigs and set them aside.
Cut the onion and bell pepper and slice the potatoes.
Sauté everything together with 3 tablespoons of Garcia de la Cruz Organic Extra Virgin Olive Oil and salt to taste.
Drain everything wand add it to a plate
In the excess Garcia de la Cruz Organic Extra Virgin Olive Oil from the pan, cook the sea bass for 5 minutes on each side, season to taste with salt and and with the garlic and parsley mixture.Once cooked place it on the plate
