Fish in news­pa­per

FISHINNEWSPAPER

YOU Best Recipes: Braai - - Contents -

SERVES 4

1 whole fish (about 2,5 kg), scraped clean but with head and tail in­tact salt and pep­per

30 ml (2 T) tomato pesto 60 ml (¼ c) plain yo­ghurt 2 gar­lic cloves, chopped a few basil or spinach

leaves a few spring onions le­mon wedges, fresh herbs, baby to­ma­toes and gar­lic bread to serve

1 But­ter­fly the fish and sea­son with salt and pep­per.

2 Mix the pesto, yo­ghurt and gar­lic and spread in­side the whole fish.

3 Place the basil or spinach leaves and spring onions in­side the fish and fold. Cut three slits on each side of the fish and se­cure with string. 4 Wrap the fish in a large sheet of bak­ing pa­per. Wrap in 16 sheets of news­pa­per and se­cure the par­cel with string.

5 Wet the par­cel well un­der a tap. Make a hol­low in hot burnt-out coals and put the par­cel among the coals. Put a few coals on top and bake for 45-60 min­utes (longer if the fish is big­ger than 2,5 kg). When the fish is ready the news­pa­per will be scorched on the out­side.

6 Lift the par­cel from the coals, trans­fer to a clean sheet of news­pa­per and cut open.

7 Serve the fish with le­mon wedges, fresh herbs, baby to­ma­toes and gar­lic bread.

Prepa­ra­tion 20 min Cook­ing 45-60 min

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