- 1 x 300 g packet leeks, halved and blanched
- 1 kg whole hake, filleted
- sea salt and freshly ground black pepper, to taste
- 2 lemons, sliced into rings
- 2 red chillies, sliced
- 2 cloves garlic, chopped
- 3 T butter, melted
Place a large sheet of foil on the work surface and place the blanched leeks on top.
Place the hake on top of the leeks, then season. Top with the lemon, chilli and garlic.
Brush with melted butter. Wrap the hake firmly with the overlapping leeks. Seal the foil and braai for 30 minutes or until cooked.
Cook's note: A whole fish cooked in a foil parcel over the coals guarantees juicy, fall-apart tenderness and smoky flavour. For extra points, serve it with home-made aïoli.