By Keith Floyd
As you know, Australians are obsessed with barbecuing and this recipe can be as happily prepared wrapped in foil on the barbecue or baked in the oven. You could use red mullet or gurnard or any firm-fleshed fish.
Wash the fish well and pat dry. With a sharp knife, make diagonal slashes across the back of each fish. Brush a large baking dish with olive oil, pop in the fish and olive-oil them liberally.
Mix together all the ingredients for the stuffing and whack this mixture into the cavity of each fish, securing with cocktail sticks. Arrange a few red onion rings on top of each fish. Cover the di