Sea bream with cava recipe

Ingredients to make Sea Bream with cava:

• 1 sea bream weighing 1,800 kg
• Sautéed tomato and onion
• 2 garlic cloves
• 1 bay leaf
• Fish broth (can be concentrated)
• 3 potatoes
• oil
• 1/4 of l of cava wine

How to make Sea Bream with Cava:

1. The fish is placed in a besuguera after scaling it and making three cuts in the center; then rub with crushed garlic and oil. Leaving the garlic in the casserole, add a little more oil (about three tablespoons) and put it on the fire.
2. When it starts to cook, add a cup of tomato sauce and the fish broth, until half of the sea bream is covered, and finally add the cava.
3. In a separate frying pan, lightly fry the potatoes, which must be incorporated into the bottom of the besuguera, cut bakery-style.