Barbecued Red Bream

Ingredients:
* 1 red bream, total weight about 1.5 kg (3 lb), cleaned
* 1 lemon
* 24 blanched almonds, toasted
* 1 small onion, finely chopped
* 6 tablespoons olive oil
* 2 tablespoons roughly chopped parsley
* salt and pepper
To serve:
* 1-2 tablespoons capers
* 200 ml (7 fl oz) mayonnaise

1. Remove the head and tail from the bream (they can be used for making fish stock). Cut the fish into 6 equal-sized sections or steaks. Cut the lemon into 6 thin wedges. Make a small slit in each section of bream and then press a wedge of lemon into it. Press 4 almonds into each section of fish as well.
2. Put the fish steaks in a shallow dish. Sprinkle with the chopped onion, olive oil, parsley, and salt and pepper to taste. Cover the dish and marinate in the refrigerator for at least 6 hours.
3. Remove the bream steaks from the oil and place on the oiled grid of a preheated barbecue (if the bars of the barbecue are wide apart, place the fish on a smaller oiled grid laid over the barbecue grill or on a double layer of foil placed shiny side uppermost on top of the grill). 4. Cook the bream steaks for about 5 minutes, then carefully turn them over and cook for a further 5-6 minutes on the other side until completely cooked. Stir the capers into the mayonnaise then serve with the hot bream steaks.

Serves: 6