Ingredients

For the sauce

• 75ml Kalliopeolive oil
• 4 garlic cloves, finely sliced.
• 1tsp crushed chilies.
• juice of ½ lemon
• 2 sprigs rosemary
• salt
• pepper

For the fish

• 2 x sea bream, trimmed and scaled.
• 2 sprigs of rosemary.

Method

Heat the olive oil gently in a pan with the garlic and chili until the garlic is soft. Squeeze in a little lemon juice. Lay the sea bream on a foil-lined baking sheet and make slashes down each side of the body about 1cm deep. Pour over a little of the garlic sauce and season.

Heat the grill to very hot. Grill the fish for 8-10 minutes, turning once, until the skin is lightly charred, and the flesh is just starting to turn opaque.

Meanwhile reheat the sauce gently, taking care not to burn the garlic. Serve the fish with the remaining sizzling sauce and 2 sprigs of rosemary.