Name: Whole fish on the braai
Yield: 6 servings
Cuisine: Braai
Ingredients: 2.00 kg fish thoroughly cleaned; sea salt and freshly ground black pepper; 250.00 g margarine or butter; 50.00 ml fresh mixed herbs; 2.00 garlic cloves, crushed; 80.00 ml lemon juice

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Ingredients (6)

2.00 kg	fish — thoroughly cleaned
	sea salt and freshly ground black pepper

HERB SPREAD

250.00 g	margarine — or butter
50.00 ml	fresh mixed herbs
2.00	garlic — cloves, crushed
80.00 ml	lemon juice

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Method:

Liberally season the fish inside and out with salt and freshly ground black pepper. Place on the grid, preferably a fish grid (it is shaped like a fish) to prevent the fish from being squashed flat while cooking. Mix together all ingredients for the herb spread and heat until melted. Brush the outside of the fish well with the sauce. Grill over medium coals, about 15-20 minutes on each side. Brush the fish frequently with the sauce while cooking. Test to see if the fish is done by piercing the thickest part of the flesh with a thin knife, the flesh should not be glossy and should flake easily. Cooking time will depend on how thick the fish is and how hot the coals are. If you want to speed up the cooking process, cover the fish with aluminium foil after a while. Serve with avocado sauce, lemon wedges, herb loaf (see recipe) and stir-fried vegetables or a salad.
Serves 6.