Step 1

Preheat a barbecue to medium heat. Place a 50cm square piece of foil on a clean work surface. Place a 40cm piece of baking paper on top. Spray paper with cooking oil spray.

Step 2

Arrange half the lemon slices and half the garlic in the centre of the square; place two fillets on top. Sprinkle with half the oregano and capers; drizzle with half the vinegar and oil. Season with salt and pepper. Fold baking paper and foil over fish and secure tightly to create a parcel. Repeat with a second square of foil, baking paper, cooking oil spray and remaining lemon, garlic, fish fillets, oregano, capers, vinegar and oil. Season with salt and pepper.

Step 3

Place parcels, lemon-side down, over indirect heat on the barbecue; close lid. Cook until just opaque and flaky (8-15 minutes depending on the thickness of the fish).

Step 4

Taking care, open fish parcels. Serve with toasted pine nuts and chilli. Accompany with sliced tomatoes and rocket leaves, if desired.