* 1 kg of gilt-head bream
* olive oil
* Salt
* lemon juice
Procedures
Salt the fish, baste it with oil and grill it. Serve in a long platter. Pour over some lemon - oil sauce. Use charcoal if you have. Gives better taste.
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 created and they eat it. With this procedure they do not burn the fish and they manage to give a salty taste to eat as well.
