Fennel and orange stuffed kob on the braai

Recipe from: 21 April 2015
recipes, fish, braai

Ingredients 14
Servings 4
Time 00:15

Ingredients

  • 1
    whole sustainably farmed kob
  • 1
    whole sustainably farmed kob
  • 1
    medium fennel bulb, sliced
  • 1
    medium fennel bulb, sliced
  • 1
    orange
  • 1
    orange
  • 1
    lemon
  • 1
    lemon
  • 20
    g
    dill
  • 20
    g
    chives
  • 50
    ml
    olive oil
  • 30
    g
    butter
  • salt and black pepper
  • tin foil
 

Method

00:30
 

Stuff the belly of the fish with the sliced fennel, chives and dill.
Slice half of the orange and half of the lemon.
Stuff the slices of citrus into the fish.
Use the remaining half of the orange and lemon for the juice, and squeeze the juice over the fish.
Rub the outside of the fish with butter and drizzle with olive oil.
Season with salt and pepper.
Wrap the fish up in 2 layers of foil.
Place on the braai over medium to low coals for about 15 minutes, then turn the fish for a further 15 minutes.
Unwrap the fish from the foil, taking care to reserve the juices which you can use to dress the fish when serving.

Dietitians say:
There are many benefits to eating fish more often. Fish includes key micronutrients: mineral phosphorus, selenium, potassium, iodine, zinc and magnesium and vitamins B2, B12 and D.

Recipe reprinted with permission of ADSA and Nutrition Confidence.
 
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Read more on: braai  |  fish  |  recipes
 

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