Catch of the day

GREEK YELLOWTAIL

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.