Roast stuffed tench

• 4 tench, 300 grams each
• 2 parsley sprigs
• 2

Preheat the oven to 160°C.

Cut the tench open along the back, remove the central bone, wash the fish and pat them dry.

Mince the parsley. Crush the cloves. Put the parsley and cloves in a bowl with the breadcrumbs, grated Grana, cinnamon, nutmeg, salt and pepper. Set as