Leave the Alfonsino well flaked, best done by the fishmonger. Replenish the fish in a sink filled with cold water.
The fish in the water scales, while a knife (knife back) against the growth direction along the fish lead. The water keeps the scales in the sink and does not fly through the whole kitchen.
Sprinkle a baking tray with baking paper or a coated roaster with olive oil. Place salt and thyme sprigs on top.
Place the Alfonsino on top, season with salt in the belly, add the thyme and garlic, the rest of the herbs and garlic over the fish.
Place the herbs' mushrooms cut into slices with the fish and drizzle olive oil over the entire preparation.
Place the baking tray with the prepared Alfonsino in the preheated oven at 220 ° C hot air.
Cooking time approx. 12-16 minutes. The fish is cooked when the eyes are completely white.