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6 small whole fish |
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Cut off back fins, trim remaining fins. Cut down each side of backbone to form two pockets. |
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250g butter |
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beat until creamy |
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Spread butter into each pocket. Wrap each fish in foil, barbecue 30 minutes. |
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4 rashers bacon |
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chop |
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stir in |
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1/4 cup parsley |
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chop |
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1 tablespoon chives |
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1 tablespoon thyme |
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1 small onion |
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chop finely |
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1 tablespoon lemon juice |
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1/4 cup parmesan |
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grated |
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