Braaied whole fish with fennel and caper butter
Who says a Christmas feast requires toiling in front of a hot stove in smouldering South African summer heat? With this easy braaied whole fish with fennel and caper butter, the big lunch will be served in a jiffy!
Braaied whole fish with fennel and caper butter
Ingredients
- Fish
- Fresh medium-sized whole sustainable fish (scaled and gutted)
- Lemon slices
- Handful fresh fennel leaves
- A few peeled garlic cloves
- A few knobs butter
- Olive oil
- Salt
- Fennel and caper butter
- 30ml (2 tbsp) chopped capers
- A handful fresh chopped parsley
- 1 peeled and minced garlic clove
- The juice and zest of 1 lemon
- 100g softened butter
Instructions
On a big piece of foil, place a fresh medium-sized whole sustainable fish (scaled and gutted) – we used soldier fish but ask your fishmonger to recommend what is freshest on the day.
Stuff the cavity of the fish with lemon slices, a handful fresh fennel leaves, a few peeled garlic cloves and a few knobs butter.
Drizzle the skin with olive oil and sprinkle with salt to taste before enclosing the fish in a foil parcel.
If roasting in the oven, preheat the oven to 180˚C and bake, about 12 – 20 minutes, or until the fish is just cooked through.
If you are braaiing your fish, put the foil parcel on a grid above hot coals, about 6 minutes per side or until just cooked through.
While the fish cooks, prepare your butter by combining 30ml (2 tbsp) chopped capers, a handful fresh chopped parsley, 1 peeled and minced garlic clove, the juice and zest of 1 lemon and 100g softened butter.
Serve your fish warm, still in the foil, garnished with extra fresh fennel sprigs and lemon slices.
Spoon dollops of the fennel and caper butter atop.
Did you make this recipe? Tag us on Instagram @foodandhomesa!
ALSO SEE: Miso and ginger whole fish
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
