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Riba na gradele (Dalmatian grilled fish)

Name: Riba na gradele (Dalmatian grilled fish)
Total time: 30 min
Yield: 4
Ingredients: 1.2 kg (or 4 fillets) White fish fillet; 6 tbsp Olive oil; to taste Salt; 1 leaf Feuille de laurier; 2 cloves Garlic; 1 bunch Parsley; 1 Lemon

Preparation time: 30 min
Servings: 4

Ingredients

White fish fillet — to buy1.2 kg (or 4 fillets)
Olive oil — to buy6 tbsp
Salt — to buyto taste
Feuille de laurier — to buy1 leaf
Garlic — to buy2 cloves
Parsley — to buy1 bunch
Lemon — to buy1

Preparation

Choose a whole fresh fish (sea bream, sea bass or white sea bream) of about 1.2 kg, or 4 nice white fish fillets: ask your fishmonger to scale and gut it if using the whole fish.
Score the fish skin with 2-3 diagonal cuts on each side: this lets the heat penetrate evenly and stops the skin from bursting during cooking.
Brush generously with olive oil on both sides, season with salt, and slip a bay leaf into the belly of the whole fish.
Heat the grill (gradele in Dalmatian) or a griddle pan over high heat until very hot, then place the fish on it: don't move it for 5-6 minutes, until the skin naturally releases from the grate.
Gently flip with a wide spatula and continue cooking for another 5-6 minutes on the other side, until the flesh flakes easily with a fork.
Make a simple sauce by crushing 2 garlic cloves with chopped parsley, olive oil and the juice of one lemon.
Drizzle the grilled fish with this warm garlic-parsley sauce and serve at once with olive-oil braised chard and steamed potatoes, the traditional Dalmatian side.