4 pieces of gilthead (each approx. 350 g, ready to cook)
SALDORO fine sea salt
Wash rosemary, shake dry, strip the needles and finely chop. Peel and press the garlic. Rinse the orange in hot water and dry. Use a zester to remove fine strips of orange peel, then juice the orange. Combine the rosemary, garlic, orange zest, 4 tbsp orange juice and the olive oil.
Wash the gilthead inside and out and pat dry. Coat the inside and outside of the fish with the marinade, cover and let sit for 1 hour.
Season the inside and outside of the fish with SALDORO fine sea salt. Over medium heat, grill 7-8 minutes on each side.