We prepare some good embers, waiting until they are grayish, slightly covered with ash. We spread the embers over the entire surface of the barbecue and lower the grill so that it is very hot. While the embers are preparing we can prepare the potato garnish.
We take the bream out of the fridge and go through it well, removing webs, any scale or remains of its entrails that we do not want to find later. Salt with a pinch of coarse salt inside and we varnish it with a light layer of extra virgin olive oil.
We place the bream on the grill, letting cook seven to eight minutes on each side, depending on the size of the piece. During that time, we will leave her alone without moving her. The skin should be golden brown and crisp.
When we see the well cooked interior and a nice golden exterior, we take the bream from the grill and take it to the table with the chosen garnish of roasted potatoes with garlic and parsley.