This is a very easy BBQ dish and although bream was called for in the original recipe, you can use almost any other fish fillets. Make the basting sauce two hours before and actually use it like a marinade, prior to the BBQ. The most important feature with all fish dishes like this one is in the careful filleting. A mouthful of bones does not impress your dinner guests! And do not overcook.
Basting sauce: In a pan on low heat melt the butter, then add and combine soya sauce, lemon juice, brandy and garlic. Remove from the heat and brush on to the fillets and leave them in the refrigerator for two hours.
Heat the lightly greased BBQ plate and place fillets on the BBQ and baste frequently with the sauce. Turn once and repeat the basting until the fish is cooked through. This does not take long, especially if you have had the fillets soaking in the sauce. When almost cooked, sprinkle with sesame seeds and serve with lemon wedges and a steamed rice accompaniment.