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.Asparagus:
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
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):
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
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