(Serves 2-4)

Ingredients

2 medium/large or 4 small Flathead
1 lemon (sliced into 5 mm rounds), Garlic (sliced)
Salt and Pepper, Oil, Sweet chilli sauce, Butter
Foil

Method

Scale, head & gut it before snipping the dorsal & anal fins off with scissors. Remove the pectoral fins with a sharp knife or scissors so you don't waste any of the meat. Once the fins are removed, scale it & wash thoroughly under cold running water. Lay out enough foil to wrap the fish in & lightly coat the foil with butter. Place fish on foil then put garlic & 1/2 a teaspoon of butter in the stomach cavity. Brush sweet chilli sauce (to taste) over the outside of the fish. Wrap the foil around the fish & poke a few holes in the foil and place it in the fridge for an hour. Remove from fridge and cook on BBQ (in the foil) for about 10-20 mins depending on the size of the fish, turning once. Once cooked open foil & leave standing for 3-5 mins.

Present the fish whole as is, or use a fork to remove the flesh from the bones. Serve with salad or steam vegetables.

Cooked like this properly, the meat will fall off the bones very easily. Best to cook two fish, placed head to tail, in each foil wrap as they will cook more evenly.

(Source - unknown)