Dalmatian grilled fish (Riba na gradele)

1. Wash the cleaned and gutted whole fish (4 small sea bass), dry them thoroughly with kitchen paper and make 2-3 diagonal slashes in the skin on both sides.

2. Rub inside and out with coarse sea salt and pepper, then brush lightly with olive oil.

3. Meanwhile make the 'pašta': chop the garlic and parsley very finely and mix with the olive oil and the juice of one lemon.

4. Heat the grill rack well and oil it, then cook the fish over medium embers (or heat) for 6-8 minutes per side; only turn them when the skin releases from the rack by itself.

5. While grilling, brush them several times with the garlic oil using a sprig of rosemary or a brush.

6. Transfer to a platter, drizzle with the remaining garlic and parsley oil and serve with lemon wedges and chard with potatoes.

Tip: The fish is done when the dorsal fin pulls out easily. Instead of sea bass, gilt-head bream, mackerel or sardines are excellent this way too.