Ingredients

2 Grouper, or other plate-sized Fish With A Story

50 g butter, softened

15 g flat-leaf parsley

1 clove of garlic pinch of salt

lemon

Method:   

1. Whip the softened butter a bit with a fork. 
2. Roughly chop the flat-leaf parsley.
3. Chop and squash one clove of garlic with a good pinch of salt into a paste.
4. Swirl this into the butter with the parsley and add a good squeeze of lemon (or ¼ teaspoon crushed preserved lemon).
5. Season and taste.
6. If you like a bit of heat, you can add some chilli.
7. Brush the whole fish both sides with a little softened butter mix.
8. Score the fish 3-4 times and stuff with some soft butter on each side.
9. Barbecue on medium coals for 6–8 minutes, turning halfway.
10. The fish is ready when it flakes to the bone.

Chef's tip: Make double the garlic butter mix and make a garlic bread. Cut ¾ slices into a baguette, spread garlic butter on one side into each slice. Wrap in foil and pop it into the coals underneath your fish.