Make a few diagonal slits in fish flesh.
Rub fish, inside and out, with olive oil and season with fish rub and salt and pepper.
Stuff fish cavity with lemon, fennel and garlic.
Wrap fish in a layer of baking paper and then in 4 sheets of newspaper.
Wet newspaper well and cook the parcel over medium coals, turning occasionally, for 15-20 minutes (longer if fish is large).
Pierce parcel with a knife. If it glides through, the fish is cooked; if it feels rubbery, cook for a few more minutes.
Remove all paper and serve fish with lemon wedges.For more braai recipes and tips visit Pick n Pay Braai.This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.