Name: Fish and asparagus braai
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 angelfish butterflied; butter; handful fresh parsley; garlic cloves, crushed; 1 lemon zest and juice; salt and freshly ground black pepper; asparagus; butter; salt and freshly ground black pepper; 2 sweet potatoes large; salt and freshly ground black pepper; 1 onion chopped; garlic cloves, chopped; 4 tomatoes chopped; 2 vinegar balsamic; 2 tsp brown sugar; salt and freshly ground black pepper; 1/2 tsp mixed herbs; tin foil

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Ingredients (19)

FISH:

1	angelfish — butterflied
	butter
handful	fresh parsley
	garlic — cloves, crushed
1	lemon — zest and juice
	salt and freshly ground black pepper

Asparagus:

	asparagus
	butter
	salt and freshly ground black pepper

Sweet potatoes:

2	sweet potatoes — large
	salt and freshly ground black pepper

Smoor:

1	onion — chopped
	garlic — cloves, chopped
4	tomatoes — chopped
2	vinegar — balsamic
2 tsp	brown sugar
	salt and freshly ground black pepper
1/2 tsp	mixed herbs
	tin foil

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Method:

Fish
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:
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.