lemon and herb fish

lemon and herb fish

lemon and herb fish

This lemon and herb fish is delicious on the braai and packed with flavour.

  • 30 mins
  • 8-12
  • Intermediate

INGREDIENTS

FOR THE AIOLI

  • 250ml creamy mayonnaise
  • 2 garlic cloves, crushed

FOR THE HERB SAUCE

  • 3 chillies, chopped (optional)
  • 80ml ginger, finely grated
  • 12 garlic cloves, crushed
  • 3 large handfuls coriander
  • zest and juice of 3 lemons
  • 180ml olive oil

FOR THE FISH

  • 4 x 600g whole fresh fish (like snapper, red roman or red silver fish), scaled and gutted
  • 3 lemons, sliced into rings + extra
  • oil, for rubbing

 

METHOD

  1. For the aioli, combine mayonnaise and garlic.
  2. For the sauce, blitz together all the ingredients. Season.
  3. For the fish, score each fish 2-3 times on each side with a sharp knife. Season the cavity of the fish and spoon in half of the herb sauce and lemon slices.
  4. Rub the fish with oil and place in a braai grid. Cook on medium-hot coals for about 6 minutes on each side or until they flake easily. Season. Squeeze over extra lemon juice.
  5. Drizzle the fish with the remaining herb sauce and scatter with extra coriander and chilli. Serve with the aioli.

READ MORE: HOW TO MAKE HOMEMADE MAYONNAISE 

FEATURE: MARGIE ELS-BURGER  ASSISTED BY NOMVUSELELO MNCUBE  PHOTOS: DYLAN SWART

Magazine issue date: December, 2017


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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