Ingredients

• 4 whole fish (such as sea bass
• sea bream
• trout or red mullet)
• approx. 350-450g/12oz-1lb each
• gutted and scaled
• 1 large lemon
• 1 large orange
• 1 medium bulb of fennel
• roughly chopped
• 4 garlic cloves
• peeled
• 1 medium red onion
• roughly chopped
• 3 tbsp capers
• drained
• 2 large handfuls of mixed fresh herbs - parsley
• dill
• tarragon
• basil
• extra virgin olive oil
• flaked sea salt and freshly ground black pepper
• salad and crusty bread
• to serve
• You will need 12-16 lengths of string about 15cm/6in long
• soaked in water for 1 hour.

Directions

• Wash the fish inside and out
• then pat dry with kitchen paper.
• Finely grate half of the zest from the lemon and orange
• then slice both fruit thinly. Place the grated zest in a food processor with the fennel
• garlic
• onion
• capers
• herbs
• a good glug of olive oil and seasoning
• and blitz until finely chopped. Pack the mixture into the fish and fold a few lemon and orange slices around it to hold the stuffing in. Tie 3-4 pieces of string around the fish to hold the orange and lemon slices in place. Cut off any excess string and sit the fish on a large plate.
• Drizzle the outside of the fish with olive oil and season with salt and pepper. It's now best left at room temperature for about 45 minutes
• or in the fridge for up to 4 hours
• to allow the stuffing flavours to infuse the fish. If you're short on time you can put it straight on the barbecue.
• The easiest way to cook a whole fish is to place it in single-wire fish racks with handles
• making it easier to turn over during cooking. Place over medium-hot coals for 15-20 minutes
• turning halfway through.
• Serve straight away with a lovely green or tomato salad and crusty bread to mop up any fishy juices.