STUffed CiTrUs KabeLJoU

SERVES 2-3 Preparation time: 10 min Marinating time: 2 hours Cooking time: 20-30 min

MARINADE 200 ml apple

cider vinegar 200 ml olive oil 60 ml (¼ c)

lemon juice 5 ml (1 t) Worces

ter sauce salt and pepper 4 black pepper

corns 4 garlic cloves,

crushed 2 bay leaves 1 sprig of thyme rind of 1 lemon,

grated FISH 1 medium line fish (800 g – 1 kg), such as kabeljou, cleaned salt and pepper 1 lemon, sliced freshly baked

bread to serve 1 Combine the ingredients in a small saucepan and bring to the boil Allow to cool 2 Fish Slice the fish at 2 cm intervals but don’t cut all the way through Season with salt and pepper Stuff the incisions with the slices of lemon Pour the marinade over the fish and leave to marinate for 2 hours in the refrigerator 3 Transfer to a braai grid Braai for about 20-30 minutes over moderate coals, turning frequently and brushing the fish with the marinade until done 4 Serve with bread

You can also cook the fish in newspaper over the coals Remove the fish from the marinade and wrap in baking paper Wrap the fish parcel in newspaper that’s been well moistened Put the parcel between burnt-out coals and braai for about 30 minutes until just done (cooking time depends on the size of the fish - see tip on page 50 - and the heat of the coals) Scrape the burnt newspaper off carefully and open the paper Be careful of the steam when opening the parcel