This recipe, made by marinating gilt-head bream with olive oil, orange juice, and garlic and grilling it briefly, is a lightly fruity presentation that highlights the fish's own flavor. It's a practical main dish suitable for outdoor summer tables.
Rub the cleaned gilt-head bream with olive oil, orange juice, crushed garlic, rosemary, salt and black pepper, and let rest for 10 minutes.
Cook on the hot grill, turning both sides, until the flesh flakes easily with a fork.
Serve hot with orange slices.
Important: The grill grate needs to be heated thoroughly beforehand so the sea bream's skin doesn't stick to it. Allergen: contains fish only. Caution: use a wide spatula when flipping the fish, or the flesh may fall apart.
If you place a few rosemary sprigs and an orange slice inside the sea bream's belly before putting it on the grill, the fish gets aromatized from the inside as it cooks.
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