Preparation

Spread the sea bream, make a cut on both sides and season with salt and juice of half a lemon and marinate for half an hour.
Light the fire (charcoal) or heat the plate.
When it is very hot grill the fish.
In the meantime, prepare a sauce with finely sliced ​​garlic, chopped parsley and olive oil.
When the fish is grilled, remove from the grill and place on a platter, pour the sauce on top and serve.

Serve with salad and boiled potatoes.

To find out if the gilt is from the sea or from aquaculture, see the photo.
If the golden one has that mark next to the eye, it’s sea

Ingredients

  • 1 kg of bream
  • 3 cloves of garlic
  • parsley
  • olive oil
  • salt
  • half lemon juice