You will need:
For this recipe I like to use lump wood charcoal which I start in chimney starter device and then transfer to the stove when it’s ready.
Whilst your charcoal is getting started you can prepare your filling by finely chopping some parsley, mincing a clove of garlic and mixing into some butter with salt.
Gut and clean your fish and stuff the stomach with the parsley butter mix.
Finely slice a lemon and add the slices to the stomach as well. Use your fish cage to clamp the fish shut.
Remove the disk from the stove and pour in the charcoal from the top. Rest your fish on the stove over the charcoal and allow to cook. It won’t take too long 10-15mins until its ready. Serve with a potato salad and a crisp glass of white wine.