Gilt-head bream on the grill


  1. Salt the fish, baste it with oil and grill it.
  2. Serve in a long platter.
  3. Pour over some lemon – oil sauce.

Tip: In some regions of Greece they cover the fish with thick salt, they grill it and then they remove the crust of salt that has been formed and they eat it. Following this procedure they do not burn the fish and they also manage to give a salty taste to as well.
Use charcoal if you have. Gives better taste.



  • 1 kg of gilt-head bream
  • Olive oil
  • Salt
  • Lemon juice

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