INGREDIENTS.
1 denton of 1200g (clean only guts with minimal possible opening, do not remove the scales)
two kilos of salt.
sliced \u200b\u200bgarlic (one head).
of parsley.
virgin olive oil and sherry vinegar.
PREPARATION:
tray in oven distributes a layer of salt and put the fish on top.
cover with salt and add a little water to compact the salt to form a shell.
Bake at 180 ยบ for 50 minutes. (If you weigh a kilo and half-baked 60 minutes. For a fish to a kilo 45 minutes is enough.)
When fish is ready, remove the salt crust, and is disposed in a plate to serve individual portions are separated by ridges and then carefully removed the backbone.
rations are served boneless accompanied by buds, sprinkle everything with the sauce of garlic oil and perjil Vinage.
While the fish is done, prepare the sauce that'll take over. It is cast in a small pan, olive oil, a glass of sherry vinegar and garlic cut sheets (all cold). Then put the fire, the minimum and allowed to evaporate all the vinegar. Before removing from heat add a few leaves of parsley.
While the fish is done, prepare the sauce that'll take over. It is cast in a small pan, olive oil, a glass of sherry vinegar and garlic cut sheets (all cold). Then put the fire, the minimum and allowed to evaporate all the vinegar. Before removing from heat add a few leaves of parsley. 
Hope you like it, it is very easy to prepare and can be done with other fish such as bass, bream and golden.
Yesterday I fished in the market and prepared Olivar Andreu my husband for dinner.
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