Grilled Fish with Lemon, Fennel and Coriander
Ingredients
- 1 (about 1kg) whole angelfish, cleaned
- Salt and milled pepper
- 2 cloves garlic, thinly sliced
- 1 bulb fennel, thinly sliced (reserve fronds for garnish)
- 1 stalk lemongrass, bruised and halved
- 2 lemons, sliced
- Handful fresh coriander
- Tartare sauce or tzatziki, for serving
Method
- Prepare medium-hot coals in a kettle braai (you should be able to hold your hand over the coals for 3-4 seconds only).
- Season fish and fill the cavity with garlic, fennel, lemongrass, lemon slices and coriander.
- Wet 4-6 sheets newspaper and line with baking paper before wrapping fish in newspaper.
- Place on grid over coals and cover with braai lid.
- Braai fish for about 20-30 minutes, or until the newspaper is dry.
- Garnish fish with chopped fennel fronds and extra lemon slices, if you like.
- Serve with tartare sauce or tzatziki on the side.
