Rinse the sea bream well and pat dry. Halve the lime and squeeze half. Drizzle the fish inside and out with the juice, season with salt and pepper. Cut the garlic into fine, thin slices. Chop the parsley, spread half of it with the clove of garlic in the fish belly.
Now place the sea bream on a piece of aluminum foil and press the second clove of garlic directly onto it. Spread the parsley on top and cut the other half of the lime into slices and place on top. Drizzle the fish with oil and seal the foil to form a packet.
Now grill in the oven or on the embers over medium heat for 15 minutes.
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