Ingredients

2 Cape Bream, or any 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. 
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. Put the fish into a grid and braai 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.