Dorada al Orio

Prepare the sea bream cut into two loins leaving the bone and head on one side (I ask the fishmonger to prepare it this way).

Grill the sea bream on both sides. Once it is ready, remove it from the pan.

Clean the pan of any scales or bones that may have remained and add the garlic cut into small pieces with a few drops of EVOO until golden brown. Remove and serve on top of the sea bream.

Add the vinegar to the pan (the amount that everyone likes, I like enough vinegar) and heat for 1-2 minutes. Serve the vinegar on top of the sea bream and garlic and that's it!