Fish and seafood
This recipe marinates Çipura (gilthead sea bream) in olive oil, orange juice and garlic, then grills it quickly. The light, fruity preparation lets the fish’s own flavor shine and makes a practical main course for summer outdoor meals.
Rub the cleaned Çipura with olive oil, orange juice, crushed garlic, rosemary, salt and black pepper. Leave to rest for 10 minutes.
Cook on a hot grill, turning once, until the flesh separates easily with a fork.
Serve hot with orange slices.
Important: Preheat the grill grate thoroughly so the skin of the Çipura does not stick. Allergen: contains fish only. Note: Use a wide spatula to turn the fish, or the flesh may break apart.
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