1. Toast the fennel and coriander seeds in a dry saucepan over medium heat until fragrant. Grind to a coarse powder using a mortar and pestle. Heat 20g of the butter in the same saucepan and fry the eschalots and garlic for about 4 minutes until softened and just starting to change colour to light brown. Add half the brandy and remove from the heat. Allow to cool slightly, then mix the ground spices, eschalot mix and salt with the remaining butter, beating well with a spoon until combined and slightly fluffy. 

2. Take 3 large squares of foil and top with 3 squares of baking paper. Place one fish on each and stuff the cavity of each fish with a sprig of rosemary, 2 bay leaves and 2 slices of lemon. Add a tablespoon of brandy butter. Season each fish well with salt and pepper, add a splash of brandy and wrap in the paper and foil. 

3. When ready to cook, make sure the butter is softened to room temperature. Grill the parcels of fish on a very hot barbecue for about 5 minutes on each side. Open up the parcels and remove the fish to a serving plate. Top with more of the brandy butter, allowing it to melt over the fish. Scatter with parsley and serve with lemon wedges. 

Serve as part of Adam Liaw's Christmas seafood spread