- Sea Bream (or any whole fish)
- Coarse Rock Salt
- Fresh parsley bunch.
1. Stuff your fish with a few bunches of fresh parsley. Cover your fish (I used sea bream) in a thick layer of salt on both sides.
2. Wrap your fish in foil and place under the grill or on a BBQ for 20 – 30 minutes, rotating every so often.
3. When ready, remove the foil and separate the salt from the fish; it should peal off as a solid layer. Open your fish in half and enjoy.