RECIPE FROM SPAIN:

Dorada - Gilthead Bream

A fantastically easy recipe given to us by our local pescaderia here in our rural village of Orce. This fish is full of flavour so needs the minimum of accompaniments, plus as I am fussy about bones, the bones in this fish are big and sturdy for ease of eating!

You will need:

4 medium to large whole Gilthead Bream
Handful chopped parsley
Generous amount of course sea salt

Method

• Wash the fish under running water and remove the innards.

• Place the fish onto a lightly oiled baking sheet and cover all over with a generous amount of salt and the roughly chopped parsley.

• Bake in a moderate oven for around 45 minutes until cooked through but still tender.

• Serve with a green salad, boiled potatoes and "moho canario" canary island sauce for a delicious side dip.

Serves 4