For 3 servings
One kg of cleaned free of scales CORVINA REX FRESCAMAR
One full tablespoon of thyme
One full tablespoon of chives
One full tablespoon of parsley
A pinch of freshly ground pepper
One tablespoon of salt flakes
One lemon juice
2 smashed garlic cloves
150 ml of virgin olive oil
For the garnish
400 g of baby potatoes
100 g of assorted mushrooms
A few fresh thyme limbs or a teaspoon of dry thyme
80 g of butter
Salt, pepper and sweet paprika
One thin sliced lemon
Estimated time: 40 min
Heat the olive oil and slightly cook the garlic. Turn the heat off and add the thyme.
Let it settle until it cools down and then add the rest of the aromatic herbs and the lemon juice.
Spread the Corvina with this mixture in and out and season it.
Place the lemon slices and tie with a cooking string. Bake for 20 minutes at 180º.
For the garnish, broil the baby potatoes in salted water for 15 min.
Then cut them in halves and place them in a baking dish together with the mushrooms, butter and thyme.
Add salt and pepper and bake for 25 min.
When serving, take the Corvina back bone out (it will come out easily) and pour the cooking juice over it. Add the garnish of potatoes and mushrooms sprinkled with paprika.
We recommend fresh aromatic herbs!