Baked Sea Bream with Gulas and Lemon

first clean them, scratching the skin carefully to flake them. We also extract their heads and guts. finally the two loins are separated, leaving a loin with a spine and another without it.
On a baking tray, place the peeled and thinly sliced ​​potatoes together with the crushed garlic cloves, four tablespoons of olive oil and salt. We put the whole in the oven, at 200ºC, for 15 minutes or until the potatoes are almost cooked.
We take the tray out of the oven with the potatoes and add the golden ones on top of them. the spineless sea bream loin will be placed face up, and the one that does have it face down, with an incision in the skin in which a lemon slice will be inserted.
Next, we add a little olive oil and put the whole mixture in the oven at 180ºC. In principle, after 15 minutes the bream will have already been roasted, although it depends on its size. We remove the bream and the potatoes from the roast tray.
Add the juice of ½ lemon to the juices that have remained on the tray. We scratch with a spatula to recover them and we put them in a frying pan. Add to the juices four tablespoons of olive oil, the eels and a little parsley. We let it boil for 30 seconds.
We will accompany the sea bream loins with potatoes with this final garnish.