4 small red sea bream, about 12 oz (350 g) each, scaled and gutted
1 lemon, quartered to garnish
1. Wash the fish and pat it dry with kitchen paper.
2. Heat the grill or barbecue until very hot and oil the grill rack.
3. Brush each bream generously inside and out with the herbed oil.
4. Grill for 3 to 4 minutes on each side, until the fish is just cooked, basting with more herbed oil as you go.
5. Serve straight away with quarters of lemon.
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