If you are as good a fisherman as I am, it’s just plain lucky if you catch one!
1kg freshly caught saltwater fish – gutted and scaled
1 cup chopped mushrooms
1 shallot, finely sliced
2 tablespoons chopped, fresh parsley (or use 1 tablespoon dried)
1 large lemon, cut in half
Salt and pepper
1 tablespoon butter
1. Lay your fish on a firm surface and cut three diagonal slashes into the thickest part. Do both sides.
2. Melt the butter in a pan.
3. Sprinkle some garlic salt and lemon pepper on the inside cavity, then brush both sides with a little melted butter (and sprinkle the salt and pepper on the outside as well).
4. Fry the shallots and chopped mushrooms in the rest of the butter until soft; then stir in the parsley.
5. Slice half the lemon, and lay three slices inside the cavity; then fill with the mushroom mix. Secure with a skewer to close.
6. Lightly grease a large piece of heavy foil with butter or oil and lay the fish in the centre. Squeeze over the juice from the remaining lemon half.
7. Bring up the sides of the foil loosely around the fish, then scrunch along the top to seal it.
8. Place the fish parcel/s on a rack over medium coals or a barbecue, and cook until the fish flakes easily on the thickest part – around 20 minutes per kilogram is a good guide.