Sea bass with garlic

800 g fillet of sea bass

2 bay leaves

2 peas black pepper

2 cloves of garlic

1 onions

8 glass water

? glass breadcrumbs

2 Art. l. olive oil

2 Art. l. 3% vinegar

1 Art. l. lemon juice

ground black pepper

salt

Fillet of perch a la carte pieces.

Chop onion rings, add water, add bell pepper, bay leaf, vinegar, pepper and salt and cook for 5 minutes.

Add broth fish, cook for 15 minutes.

Grind the garlic, fry it in oil without changing the color, add the breadcrumbs, fry until golden brown with constant stirring. Remove from heat, add lemon juice, mix well.

Place the fish on a platter with onions, garlic, sprinkle with breadcrumbs, garnish with lime slices and greens.