PREPROCESSING STEPS
Clean the sea bream and remove the two loins and set aside.

Turn the potato and set aside.

Chop the garlic in brunoise for the provenzal and the bilbotarra sauce and set aside.

Chop the parsley in brunoise for the provenzal and the bilbotarra sauce and set aside.

PROCESSING STEPS

Boil the potatoes in the English style with a little lemon juice, cool and set aside.

Cut the tomatoes in half and set aside.

To elaborate the provenzal, mixing breadcrumbs, garlic in brunoise and parsley in brunoise.

Put the provenzal on the tomatoes and place butter or a little bit of sunflower oil on top of this mixture.

Bake at 180ºC for 6/8 min and set aside on a warm table.

Prepare a bilbotarra sauce, in olive oil put the garlic in brunoise and when it rises to the surface remove from the heat and add the vinegar carefully. Finish by adding chopped parsley. Set aside.