Fish in foil

Fish in foil

whole fish [one per person]
butter
lemon juice

Stuffing:
2 tbsp butter
2 onions, finely chopped
1 1/2 cups cooked rice
2 sticks celery, finely chopped or 1 can peppers
1 tbsp lemon juice

Topping:
sliced onion, tomato and lemon

Method:
Clean and scale the fish, removing the eyes if you can't bear the thought of that glassy gaze and trim off the fins. Place on a double layer of greased foil and brush with lemon juice and melted butter.

To make the stuffing, mix butter, onion, celery or peppers, rice and lemon juice. Push firmly into the fish cavity and wrap the fish securely in foil and place seam side down on a hot plate over medium heat for approximately 20 minutes. Turn carefully, open out the foil and arrange onion, tomato and lemon slices along the top. With the foil open, cook for a further 20 minutes or until fish is cooked. Brush the top occasionally with extra melted margarine to keep the fish moist.