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Beach-baked kabeljou

Ingredients 6
Servings 4


  • sunflower oil
  • salt and milled pepper
  • 1
    kabeljou, Cape Salmon or other linefish, gutted
  • 60
    lemon juice
  • 30
    butter mixed with
  • 15
    chopped herbs (thyme, marjoram or origanum)


Brush a large piece of aluminium foil with oil and sprinkle with salt and pepper. Season inside of fish. Sprinkle with lemon juice and put herb butter into fish cavity. Wrap in foil. Place on a rack over hot coals. After 12 minutes, when flesh is translucent, gently flip fish over and continue braaiing. After 8 to 10 minutes, pierce fish lightly with a sharp knife or skewer to test if it is done. If juices run clear, remove immediately. Serve with salted baked potatoes, halved and with a little olive oil and milled pepper sprinkled over.

Read more on: fish/seafood  |  grill

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