Catch of the day

GREEK YEL­LOW­TAIL

Go! Camp & Drive - - CAMP FOOD -

Fol­low this method and you won’t strug­gle with fish skin stick­ing to the grid.

In­gre­di­ents

(serves 4–6)

1 medium-sized yel­low­tail, cleaned

1 onion, peeled and cut into rings

1 gar­lic bulb, sliced through hor­i­zon­tally

2 lemons, thinly sliced 2 ta­ble­spoons olive oil 1 pun­net (250 g) cherry toma­toes, halved

1 packet (200 g) pit­ted Kala­mata olives

2 sprigs fresh sage (or 1 tea­spoon dried sage) 2 sprigs fresh ori­g­anum (or 1 tea­spoon dried ori­g­anum)

Here’s how

1 Cover a hinged grid with a piece of heavy-duty foil – it should be big enough so there’s 5–10 cm of foil open on all four sides when the fish is on it. Bend the cor­ners of the foil up­wards so it forms a bowl.

2 Stuff the fish with half of the onions and the two gar­lic halves. Put the le­mon and the rest of the onion in the mid­dle of the foil and put the fish on top of that. Sprin­kle the fish with olive oil.

3 Ar­range the cherry toma­toes, olives and herbs on top of the fish. Place an­other piece of foil (just as big as the first piece) on top of the fish and close the sides right round.

4 Braai the fish over medium coals for 15–20 min­utes. Open the foil lid care­fully (watch out for the steam!) and test to see if the fish is done. Re­move the onion and le­mon from in­side the fish, sprin­kle over more olive oil and serve im­me­di­ately.

go! Drive & Camp says You can also cook the toma­toes, olives and herbs separately in a pot and then spoon the mix­ture over the cooked fish.

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