Red Mullet with Olives, Capers and Oregano

Ingredients:
* 6 red mullet, about 250 g (8 oz) each, scaled and cleaned
* 2 tablespoons chopped oregano
* 2 tablespoons parsley
* 75 g (3 oz) pitted black olives, sliced
* 2 tablespoons capers
* 4 tablespoons olive oil
* 1 garlic clove, crushed
* salt and pepper

1. Sprinkle the red mullet inside and out with salt and pepper. Fill the cavities of the fish with half of the chopped oregano and parsley. Place each fish on a rectangle of oiled foil.
2. Mix the remaining oregano and parsley with the sliced black olives, capers, olive oil and crushed garlic. Spoon the mixture evenly over the fish. Cover each fish with a lid of foil, pinching the edges together well and seal.
3. Cook on an oiled grid above the hot coals on a preheated barbecue until the fish is tender - about 20 minutes. Serve hot with jacket potatoes and grilled vegetables.

Serves: 6

Note: If you prefer your red mullet with a really crisp skin, fill the cavity of each fish with the oregano, parsley, olives, capers and garlic, brush with olive oil and cook directly over a well-oiled barbecue grill.