Let the sea bream fillets thaw and dry with kitchen paper. For the marinade, squeeze the garlic and mix with the remaining ingredients and rub the fillets on both sides. Brush with 2 tablespoons of olive oil just before grilling.

Wash the vegetables. Cut the cucumber at both ends, peel it like a zebra, cut in half lengthways, remove any grains that may be present and slice / cut across into approx. Quarter the tomatoes lengthways, cut out the stalk, remove the grains and cut the quarters in half crosswise. Wash the peppers, cut in half lengthways and halve each. Remove stalks, grains and the white partitions from. Cut the quarters lengthways into thirds and crosswise into strips approx. 1 cm wide. Wash the grapes and cut in half crosswise.

Squeeze the garlic and mix with the rest of the ingredients. When the fillets come on the grill, mix the dressing with the salad. Just before serving, mix in the ricotta and the rest of the olive oil.

Place the fillets in a fish grill net and grill on both sides to the point. Place on the serving plates, add the salad, serve and enjoy.