Cut the fish into four portions and set aside in the fridge until it is time to braai.
To make the garlic and parsley dressing, place the head of garlic into a small oven tray and roast in a moderate 180 °C oven for about 20 minutes until completely soft.
Peel the cloves or squeeze them out and mix the garlic purée with the parsley, lemon juice, olive oil and stock.
Put the mixture into a blender or use a pestle and mortar to grind it into a smooth dressing.
Season with salt and pepper.
Cook the new potatoes in boiling salted water until soft.
Drain and leave to cool, then cut in half.
Blanch the asparagus in boiling salted water for a few minutes.
Remove them from the pot and refresh in ice-cold water.
Brush the fish with olive oil, season with salt and pepper and place, skin side down, on an oiled grid over hot coals.
Place asparagus and potatoes onto the grid at the same time.
After five minutes, flip the fish and continue cooking until it is done.
Remove the asparagus and potatoes and place on plates.
Place the fish on top of the vegetables and drizzle with garlic-parsley dressing.
NUTRITION PER SERVING
Energy 1 718 kJ, Carbohydrate 26 g, Protein 51 g, Fat 10 g
To cut the fat, we have replaced half the olive oil with vegetable stock. To cut it even further, keep your drizzle of dressing to the minimum.