How to make
Clean the fish from the entrails and scales. Remove the two fish fillets on each bream and remove the remaining bones with tweezers. Do not remove the skin.
Marinate the fish in lemon juice, salt, olive oil and white pepper and leave for an hour or two.
For the grilled sea bream we will prepare a delicious shrimp sauce with a tempting aroma of butter.
For it you need a quality fish broth, preferably homemade, prepared from the skins and heads of the shrimp (note that I have indicated a weight of 200 g of peeled and cleaned seafood, so if yours are whole, they should weigh at least 280 g).
Finely chop the shallots and parsley and fry them briefly in a spoonful of olive oil and half the butter.
Add the shrimp and cook them for a minute, then pour the brandy. Once the shrimp absorb the aroma well and the alcohol has evaporated (a minute or two), remove them.
Add the flour, fry it briefly and pour the fish broth, while stirring constantly. It is possible to form small lumps, but do not worry - just grab a wire stirrer and beat it and you will see how the sauce will become smooth.
Stir the sauce until it thickens over medium heat and finally add the remaining butter, by beating it, in order to melt and blend well with everything else.
Place the shrimp into the sauce and remove it from the heat.
While finishing the tender sauce, heat the grill and grease it.
Remove the sea bream fillets from the light marinade and strain them well. Place them on the grill, on the skin side and bake them for 2 minutes (the heat should not be too high), then turn them over for about a minute on the other side.
The tender white fish and especially when it is in thin fillets does not need to be baked for a long time.
Serve the grilled fish with the fragrant shrimp sauce.
Enjoy your meal!
