Newspaper Fish
I
got this idea from the Naked Chef, but it really does work.
Take whole fish (any kind), gut and scale. Spread out a double thickness of
broadsheet (or tabloid if small, but try to avoid the colour printing), spread
over a layer of fennel tops, lemon slices and garlic etc. Put a fish on top, put
the stuff in the cavity & season and cover with fennel tops etc). Pour over
extra virgin olive oil, s&p. Wrap up like fish and chips in a nice parcel.
Then dunk the whole thing in water until the paper is quite soggy. Place on a
hot barbecue and cook for 20-40 mins depending on the size of the fish. Unwrap
and guzzle. Also good for picnics, as you can burn all the debris in the left
over fire and you don't need to take it all home.
Contributed by Kirsten 
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