Grilled gilt-head beam, European bass, common pandora, white sea-bream, striped seabream, bogue and other fish
Medium and small fish are ideal to grill. Remove the scales and innards from the fish and then rinse it under the running water and dry well with paper towel. Grill the fish drizzled with the oil and seasoned with pepper and oil slowly for about 15 to 20 minutes. Serve it with parsley leaf and olive oil and chopped garlic dressing. Accompany with home-produced salad, radicchio and a glas of Malvasia wine.
Grilled fish is a traditional way of preparing fish on the Croatian coast
