Roasted bream with greens and lemon

We prepare the bream. First, we cleanse them, scratching the skin carefully to chip them. We also extract their heads and viscera. Finally, the two loins are separated, leaving one spine with a spine and the other without it.
On a tray, place the potatoes, peeled and thinly sliced ​​together with the crushed garlic cloves, four tablespoons of oil and salt. We put the whole in the oven, at 200º C, for 15 minutes or until the potatoes are almost cooked.
We take the tray with the potatoes out of the oven and place the golden ones on top. The back of the bream will be placed face up and whatever has it face down, with an incision in the skin where a slice of lemon will be inserted.
Then we add a little oil and take the whole preparation to the oven at 180ºC. In principle, after 15 minutes the sea bream will be roasted, although it depends on its size. We removed the bream and potatoes from the roasting pan.
We add the ½ lemon juice to the juices that were left in the tray. We scratch with a spatula to recover them and put them in a pan. Add four tablespoons of olive oil, eels and a little parsley to the juice. Boil for 30 seconds.
We will accompany the loins of bream and potatoes with this final garnish.