Whole Fish with Orange Butter

Ingredients:

1kg of small whole fish or 1 large fish (snapper or bream)
60g butter
4 spring onions
1 clove crushed garlic
1 segmented orange
2 tbsp chopped fresh parsley
1 cup breadcrumbs, black pepper
Orange Butter: 4ozs softened butter
3 tsp finely grated orange rind
1 tbsp orange juice
2 tsps tomato sauce

To Cook:

Preheat barbeque to medium heat or oven to 180C.
Scale, gill and gut fish.
Rinse and pat dry with a paper towel.
Melt butter in a large frying pan and cook spring onions and garlic for 1-2 mins.
Remove pan from heat and stir in orange, parsley, breadcrumbs and pepper to taste.
Fill cavity of each fish with breadcrumb mixture.
Close cavity and secure with wooden toothpicks.
Seal in foil and cook on BBQ or in oven for 25-30 mins or until flesh flakes.
Orange Butter: Place ingredients in a bowl with black pepper to taste and mix.
Place butter onto a piece of foil and form into a sausage shape. Wrap foil around and refrigerate until firm.
Cut into slices and serve on fish.
.