A summer favorite, a simple dish called in Romanian 'saramura', which is grilled fish in brine sauce.
You can use most kinds of fish. It is easy to prepare, but a bit time consuming, it takes about an hour. Take about 2 kg of fish, either 10 to 12 smaller fish, then two or three larger fish, such as carp. You can also use thick slices of fish. Gut the fish, but do not scale them, especially since it is quite hard to scale certain kinds of fish.
Place a metal sheet over the hot grill, and cover it in a bed of rock salt. Heat up well on the grill, then set the fish to cook. Brown it well, then turn carefully. When the fish is browned on both sides, set the fish aside, and in the case of whole fish, remove the skin.
Prepare separately the brine sauce. Grill a few tomatoes, skin them and cube them. In a big bowl, mix the tomatoes with a few minced cloves of garlic, basil leaves, dried thyme, and two finely sliced green chilies. Also add some fresh parsley, finely chopped. Pour in the hot brine and mix well. Trow in the fish, cover, and let the flavor sink into the fish. Serve hot with polenta and a chilled dry or semi-dry white wine.