- For the trout:
- 8 beetroot
- Olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Sea salt and freshly ground black pepper, to taste
- 1 x 800 g whole trout
- 4 oranges or ClemenGolds, halved
- 2 T Muscovado sugar
- 2 T butter
- Kale, for serving
- For the marinade, mix:
- 2 T paprika
- 2 T cayenne pepper
- 30 g dill, finely chopped
- 2 T Italian parsley, finely chopped
- 2 lemons, zested and juiced
- 2 T Worcestershire sauce
- 1⁄2 cup olive oil
Start a braai and wait until the coals are smouldering and ready to cook. Wrap the beetroot in tinfoil, drizzle with olive oil and balsamic vinegar, season and cook for 45 minutes to 1 hour, or until tender. Remove and char until blackened on the grid.
Preheat the oven to 200°C and line a baking tray with greaseproof paper. Score the fish on both sides and place on the tray. Pour half the marinade over the trout.
Bake for 20 minutes, adding the remaining marinade halfway through cooking. The flesh should flake easily when the fish is cooked.
Alternatively, wrap the fish in 2 layers of tinfoil and cook on the braai, turning once or twice, until cooked to your liking. Place the kale in the oven on a roasting tray and cook until crispy.
Place the oranges or ClemenGolds, cut side down, in a pan over a medium to high heat with the butter and sugar and allow to caramelise. Remove from the heat and cool slightly.
Serve the trout with the kale, oranges and charred beetroot.
Cook's note: If you’ve ever been intimidated by cooking a whole trout, this is the ultimate foolproof recipe. The wet rub really packs a flavour punch and the fish is beautifully succulent – a great way to feed a crowd.