WHOLE ROASTED TROUT WITH CITRUS Fish for the gourmand

Serve this excellent trout with freshly baked bread from the campfire.

(enough for 4) 125 g butter, melted grated zest of 1 lemon 2 tablespoons lemon juice 1 tablespoon fennel seed, lightly toasted and crushed 2 cloves garlic, finely crushed 1 whole fennel bulb, thinly sliced, with the leaves finely chopped 1,5 kg trout (1 large fish or 4 small ones) 2 oranges, peeled and thinly sliced salt and black pepper

1 Mix together the butter, lemon zest and juice, fennel seeds, garlic and chopped fennel leaves. 2 Use a sharp knife and make shallow cuts in the fish into which you squeeze the fennel and orange slices. Season the fish to taste with salt and black pepper. 3 Place the fish inside a grid (or tie it with twine) and braai for 7-8 minutes on each side as you continually baste it with the butter mix. Serve it with fresh bread.

go! Drive & Camp says You can flavour and braai any other fish the same way.