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#WFD – Lemon & Herb Braaied Fish
The fish is done when the flesh is white, no longer glossy and flakes easily.
POLOKWANE – Invite the family over today and try this delicious linefish on the braai.
What’s for Dinner gives an easy to follow recipe that will have all your guests asking for more.
Ingredients
- 1 x fresh 15 kg linefish, butterflied (scaled)
- 3 x cloves garlic, crushed
- 30ml KNORR Thick White Onion Soup
- 1 x red onion, sliced
- 3 x tomatoes, sliced
- 1 x handful fresh basil and italian parsley, finely chopped
- 60ml margarine
- 1 x KNORR Vegetable Stock Pot
- 1 x lemon (zest and juice)
Method
- Rinse the fish under cold running water to clean then pat dry
- Rub the crushed garlic on the inside of the fish and sprinkle the KNORR Thick White Onion Soup inside and rub to distribute the soup powder evenly
- Place the onion, sliced and tomatoes on the one half of the fish and top with the chopped herbs then fold over to enclose the filling
- Melt the margarine, KNORR Vegetable Stock Pot and lemon juice and zest together then brush this over both sides of the fish to prevent it from sticking to the braai grid. Reserve any leftover marinade for basting
- Place the fish onto a hinged braai grid and braai over medium to low heat coals for about 15 minutes on each side. Only turn the fish once and baste continuously while cooking.
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