3 branches of fresh parsley
1 garlic clove from Aceuchal (El Ajero)
Olive oil (3 tablespoons)
We put some lemon and salt to the fish. Heat a pan over low heat with a little olive oil. Put the gilthead on the pan and cook, first on one side and then on the other.
While the gilthead is cooking, we put the parsley in a bowl, the chopped garlic and we add the tablespoons of olive oil. Mix everything very well and reserve.
When the gilthead is made, add the mixture with garlic, oil and parsley. Serve the gilthead on a dish.
Serve the gilthead with boiled potatoes.