Grilled Sea Bream with Garlic and Lemon

Take the fish out of the refrigerator about an hour before grilling so it can reach room temperature. This ensures more even cooking.

Rinse the sea bream under cold water and pat dry. Score the skin lightly several times on both sides. Peel and press the garlic, then mix with the olive oil.

Season the fish generously with salt and pepper inside and out. Then rub with the garlic oil, making sure some oil gets into the incisions. Slice the lemon and, if desired, place a few slices into the belly cavity of the fish.