Ingredients

Method

• 1 kg whole kabeljou
• 2 T capers, roughly chopped
• 1 handful Italian parsley, roughly chopped
• Maldon sea salt
• 1 fresh chilli, finely chopped
• 2 T soy sauce

Method

Ingredients

Make even scores along the side of the fish. Mix together the capers, Italian parsley and sea salt, and rub onto the fish.

Place lemon slices on top of the fish or inside the cavity. Drizzle with the lemon juice and place on a braai griddle until cooked (the flesh must be flaky but still moist).

Add the finely sliced chilli to the soy sauce and serve as an accompaniment.

Spray the grid with extra virgin olive oil first to stop the fish sticking, and turn the fish only once. To ensure you don’t lose any tasty morsels of your fish to the flames, use either a fish basket to hold and turn the fish, or lay the fish upon a sheet of tinfoil.
Per serving 969.7kJ, 45.8g protein, 4.6g fat, 4.6g carbs