Fish and asparagus braai

Recipe from: 15 September 2010

Ingredients 25
Servings 1
Minutes 15 mins


Serving Change
  • Fish:
  • 1
    angelfish, butterflied
  • butter
  • handful
  • garlic, crushed
  • 1
    lemon, zest and juice
  • Salt and pepper
  • Asparagus:
  • Asparagus spears
  • Butter
  • Salt and pepper
  • Sweet potatoes:
  • 2
    large sweet potatoes
  • Olive oil
  • Salt and pepper
  • Smoor:
  • 1
    onion, chopped
  • Garlic, chopped
  • Olive oil
  • 4
    chopped tomatoes or 1 tin
  • 2
    balsamic vinegar
  • 2
    brown sugar
  • Salt and pepper
  • 1/2
    mixed herbs
  • tin foil


15 mins
Top the one side with blocks of butter, parsley, crushed garlic and the zest and juice of the lemon.Season.
Then fold the other side over the filling and wrap tightly in foil.
The fish takes 20 minutes on each side to cook over a medium heat from the coals.
Just add the butter and seasoning and wrap in foil.
Place the asparagus on the heat for the last 10 minutes of cooking.
Sweet potato wedges
Boil sweet potatoes until tender, then cut them into wedges.
Place onto a baking tray, drizzle with olive oil, season and just before the fish goes on the braai, roast at 220 degrees for +- 30 minutes or until super crispy.
For smoor (tomato and onion sauce):
Fry onion and some garlic in a bit of oil until soft and caramelised.
Add tomatoes, balsamic vinegar, brown sugar, salt and pepper and mixed herbs.
Cover and simmer for +- 30 minutes until reduced.

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Read more on: fish/seafood  |  bake

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