• 1 large foil roasting bag
  
• 1 fresh whole small barracuda fish
  
• 2 cups breadfruit (peeled + cored + diced)
  
• 1 cup salted butter
  
• 1 tbsp. fresh squeezed lemon juice
  
• 1 tbsp. fresh chopped parsley
  
• 1 finely chopped shallot
  
• 2 tsp. coarsely ground black pepper
  
• parsley sprigs to garnish
  

Using a food processor, blend butter, lemon juice, parsley, shallot and black pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.

Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.

Wash barracuda with water. Place fish inside the roasting bag and top with the breadfruit and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.

Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with parsley sprigs, accompanied by a salad.