Izgara Çipura

Method4 steps · about 30 min

1. 1

   Step 1: Gut and scale the four gilt-head bream and remove their gills, or have the fishmonger do this. Rinse away cleaning debris in cold water and drain well.

   Uses 4 whole gilt-head bream (çipura) · Cold water for rinsing after gutting, scaling and removing fish gills

2. 2

   Step 2: Make a cut on each side of each fish to help the heat reach its flesh.

   Uses Cleaned drained whole bream

3. 3

   Step 3: Mix olive oil (4 tbsp), black pepper (1 teaspoon) and grated garlic (3 cloves) in a bowl. Brush the mixture over both sides of every prepared fish.

   Uses Cleaned scored bream · 4 tbsp olive oil · 1 teaspoon black pepper · 3 cloves garlic (grated)

4. 4

   Step 4: Grill on an electric grill or barbecue about 10 minutes per side, until golden and the thickest fish flesh reaches 63°C/145°F, opaque and easily flaked. Continue if needed for fish size. Serve with optional ready fried potatoes from the author note.

   Grill first side, then repeat and check fish · 10 minUses Oil pepper and garlic coated whole bream · Ready fried potatoes for serving, optional