Rinse the fish well, remove any scales. Open it up, season the cavity with salt and pepper, and stuff with:
two tablespoons of dried bread crumbs cut into cubes
one cup of raw grated carrot (not too fine)
one cup of finely chopped onion (sauteed in butter)
one cup of raw mushroom pieces (optional)
half a teaspoon of fresh parsley, chopped
1 1/2 tablespoons of lemon juice
one egg
one crushed garlic clove
two teaspoons of salt
a quarter teaspoon of black pepper
Rinse the fish well, remove any scales. Open it up, season the cavity with salt and pepper, and stuff with:
two tablespoons of dried bread crumbs cut into cubes
one cup of raw grated carrot (not too fine)
one cup of finely chopped onion (sauteed in butter)
one cup of raw mushroom pieces (optional)
half a teaspoon of fresh parsley, chopped
1 1/2 tablespoons of lemon juice
one egg
one crushed garlic clove
two teaspoons of salt
a quarter teaspoon of black pepper
Mix all the ingredients well
Put any remaining stuffing in aluminum foil, wrap it up and place it beside the fish on the grill
Stuff the fish, close it with toothpicks and tie it with kitchen twine
Brush the fish outside with vegetable oil
Place it in a wire basket so that it's about 10 cm above the charcoal
Baste frequently with a mixture of melted butter and lemon juice
Grill the fish for about 45 minutes, turning it three times or until it reaches 'the point'
