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Barbecued Sea Bream

2 lb Black or golden sea bream
150 g Lard
2 Cloves garlic
Salt and pepper
Rosemary branches
Olive oil
Fresh wild fennel


Pound and chop the lard with pepper, garlic and salt. Deeply score the side of the fish and spread the lard mixture in the cavities, adding lots of fresh fennel leaves.

Close the fish and secure the sides of the fish together with two or three branches of rosemary. Tie with thick string, liberally sprinkle with olive oil and grill slowly on the barbecue, turning frequently.




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