Light the barbecue, and allow the flames to die down until the charcoal is ready to cook on (this will take about 30 minutes – for more info, see our handy guide, Getting the Most from a Charcoal Barbecue).

While you wait for the barbecue, lightly oil the outside of the bream all over, and season them with salt and pepper both inside and out. Slice the lemon and the red onion as thinly as you can, and put the slices in a mixing bowl. Crush the garlic cloves and add them to the bowl, then chop the chillies finely (remove the seeds if you prefer less heat) and add them to the bowl. Drizzle over 2tsp of oil, then give everything a good mix. Next, divide the lemon mixture equally into two and use it to stuff the cavity of each fish.

When the barbecue is ready, lay the fish carefully on the grill – if you have a fish basket and it’s large enough for both fish, put them in the basket and then sit it on the grill (for a smaller basket, you can grill the fish one at a time). After 8-10 minutes, use a fish slice and tongs to very gently turn the fish over (or turn the fish basket over, if using). Cook for a further 8 minutes or until the fish is cooked through; it’s ready when the flesh is opaque and flaky. Carefully transfer the cooked fish to a large dish, where you can either flake the flesh on to four serving plates, or allow guests to help themselves. Enjoy with your favourite veg or a leafy salad.