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Barbecued Seasoned Red Mullet

4 red mullet cleaned
4 tbs wholemeal breadcrumbs
2 tbs finely chopped parsley
1 tbs tomato chutney
juice and rind of 1 lemon

Combine breadcrumbs, parsley, tomato chutney, lemon rind and 2 tbs
lemon juice. Fill cavity of each fish with the mixture. Tie
with cotton to secure stuffing. Wrap individually in foil. Cook
on the barbecue until flesh is just opaque, turning fish only
once. Remove from foil. Serve with jacket potato and broccoli.