Fennel and orange stuffed kob on the braai

4 servings Prep: 15 mins, Cooking: 30 mins
Rate this recipe
A gourmet meal with sustainably farmed kob that's also good for your health.

By Food24 April 21 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (9)

1 kabeljou
1 fennel — medium bulb, sliced
20 g fresh dill
20 g fresh chives
1 orange
1 lemon
30 g butter
salt and freshly ground black pepper
tin foil
Tap for ingredients
Tap for ingredients


Stuff the belly of the fish with the sliced fennel, chives and dill.

Slice half of the orange and half of the lemon. Stuff the slices of citrus into the fish. Use the remaining half of the orange and lemon for the juice, and squeeze the juice over the fish.

Rub the outside of the fish with butter and drizzle with olive oil. Season with salt and pepper.

Wrap the fish in two layers of foil.

Place on the braai over medium to low coals for about 15 minutes, then turn the fish for a further 15 minutes.

Unwrap the fish from the foil, taking care to reserve the juices which you can use to dress the fish when serving.

Dietitians say:
There are many benefits to eating fish more often. Fish includes key micronutrients: mineral phosphorus, selenium, potassium, iodine, zinc, magnesium, and vitamins B2, B12 and D.

Recipe reprinted with permission of ADSA and Nutrition Confidence.


New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.