This recipe will make more stuffing than will fit inside the fish, serve the remaining stuffing on the side. For a more impressive presentation, wrap the fish in banana leaves instead of foil and unwrap it at the table.
1kg Queensland Groper, gilled, gutted and scaled
2 tablespoons extra virgin olive oil, plus extra for brushing
1 red onion, diced
2 cloves garlic, crushed
2 cups cooked rice
8 preserved artichoke quarters, chopped
2 tablespoons chopped parsley
2 tablespoons chopped dill
1 large tomato, peeled, seeded and chopped
1 tablespoon salted capers, rinsed and drained
Salt flakes and freshly ground black pepper, to taste
Rinse belly cavity of fish well with cold water to remove any trace of blood.
Heat oil in frying pan and cook onion and garlic for about 10 minutes, until lightly coloured. Place in a bowl with rice, artichoke, parsley, dill, tomato, capers, salt and pepper and mix well.
Heat a barbecue or char-grill plate.
Pack rice mixture into the belly cavity of the fish. Place a sheet of aluminium foil, large enough to wrap the fish, on a work surface and top with a piece of baking paper. Place fish in the centre, brush fish well with oil and wrap tightly to enclose.
Place fish onto barbecue and cook for about 15 minutes each side, until fish flakes easily when tested with a fork.
Barramundi, Murray Cod, Rockcods.