Bream grilled

Dry out the skin side of the fillet and smear it slightly with olive oil and salt (from the skin side only). Then put it on a hot pan/grill with the side of the skin downward and press it gently with fingers. This is done because the fish will shrink from the heat and there is a possibility to become unevenly cooked. Grill the skin side of the fish for 4-5 minutes and then turn it around for additional 30 seconds of grilling. Afterwards it is ready to be served.