Grilled Fish

• 4 sea bream
• 100 ml (3½ fl oz) instant marinade

Preparation

Scale the bream, then gut them through the head and rinse, keeping the fish whole.

Cut off the fins and make three relatively deep cuts in the skin on both sides of each fish.

Using a pastry brush, brush the fish with the marinade, making sure that it fills the incisions, the head and inside of the fish.

Prepare the barbecue. When the barbecue is ho