Small fish with olive salsa
OLIVE SALSA
2 garlic cloves, crushed 2 spring onions, chopped 1 fresh chilli, finely
chopped juice and grated zest
of 1 lemon
150 g green olives,
chopped
80 ml (¹⁄₃ c) olive oil 60 ml (¼ c) fresh
coriander, chopped
SERVES 6
3 dried pears, finely
chopped
FISH
6 small fresh fish such as harders, sardines or baby hake, scraped and gutted sea salt olive oil couscous or freshly baked
bread to serve 1 Olive salsa Mix all the ingredients in a bowl.
2 Fish Pat the fish dry with paper towels and season well with salt on the inside and outside.
3 Pack the fish in a folding braai grid and brush with oil. Close the grid and braai for about 3 minutes on each side or until the fish are browned on the outside but still juicy inside.
4 Transfer the fish to a plate and spoon the olive salsa over.
5 Serve with couscous or bread.
Preparation 15 min Cooking 10-15 min