Roast bream

Preparation:

Preparation: Wash the bream, dry it, make small cuts in the parts where the meat is thicker and insert a stick of lard and a piece of anchovy. Brush a sheet of aluminum with oil, arrange the fish and close the foil. Bake in a preheated oven at 180 degrees for half an hour without opening the foil. At the end of cooking, remove the fish from its casing, pour the sauce that has formed into a small pan: dilute it with white wine and, over high heat, reduce it by at least a third. Withdraw from the heat, add the butter cut into pieces. Arrange the fish on a serving plate, serve with the sauce on the side. Accompanying wines: Oltrepò Pavese Riesling Italico DOC, Verdicchio Dei Castelli Di Jesi DOC, Bianco D'Alcamo DOC.