Whole Braaied Fish with Lemon, Fennel and Coriander


  • 1 (about 1kg) whole fish, 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
  • lemons, sliced
  • Handful fresh coriander
  • Tartare sauce or tzatziki, for serving


  1. Prepare medium-hot coals in a kettle braai (you should be able to hold your hand over the coals for 3-4 seconds only).
  2. Season fish and fill the cavity with garlic, fennel, lemongrass, lemon slices and coriander.
  3. Wet 4-6 sheets newspaper and line with baking paper before wrapping fish in newspaper.
  4. Place on grid over coals and cover with braai lid.
  5. Braai fish for about 20-30 minutes, or until the newspaper is dry.
  6. Garnish fish with chopped fennel fronds and extra lemon slices, if you like.
  7. Serve with tartare sauce or tzatziki on the side.