Stuffed citrus fish
200 ml apple cider vinegar
200 ml olive oil
60 ml (¼ c) lemon juice
5 ml (1 t) Worcestershire sauce salt and pepper
4 garlic cloves, crushed
2 bay leaves
1 sprig of thyme grated zest of 1 lemon
1 medium line fish (800 g -1 kg), cleaned salt and pepper
1 lemon, sliced freshly baked bread to serve
1 Marinade 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.
ELSIE GREGORY, ESHOWE, KWAZULUNATAL