Serves 6-8
Fish wrapped in wet newspaper and cooked amongst coals, or in a pizza oven is a delicacy to rave about.
1 whole fish (about 2,5 kg) Cape Salmon, Kabeljou (Cob) or Stockfish (Hake)
Ina Paarman's Lemon and Black Pepper Seasoning
1 t (5 ml) sugar
2 T (30 ml) Ina Paarman's Tomato Pesto
4 T (60 ml) butter, softened
2 T (30 ml) lemon juice
4-6 cloves of crushed garlic
3 ripe red tomatoes, sliced
Ina Paarman's Garlic and Herb Seasoning
fresh basil, origanum or marjoram
1 medium onion, sliced and loosened into rings
Scale the fish first, 'vlek' it open along the belly and remove the backbone. Leave the head and tail intact. Season the fish with Lemon and Black Pepper seasoning and sugar on the inside. Mix the tomato pesto, butter, lemon juice and garlic together. Spread a generous layer over the inside of the fish. Add the tomato slices and season with Garlic and Herb seasoning. Add the fresh herbs and onion rings.
Fold the fish to cover the filling. Place the whole fish on a large sheet of greaseproof or baking paper and wrap it up. Now re-wrap the fish in 5 sheets of newspaper and tie with string. Wet the paper thoroughly with cold tap water. Make a hollow in the coals of the braai fire and nest the fish amongst the warm coals. Also cover the fish with a few coals. Bake slowly. Allow 45-60 minutes for a 2,5 kg kabeljou. When the fish is done, the outer layers of the newspaper will be scorched.
Slide two sturdy lifters under the fish and carefully remove from the coals. Place on a clean sheet of newspaper and cut open the charred newspaper. You will find that the skin comes away easily from the tender, aromatic fish as you pull away the greaseproof paper.
Delicious served with hot garlic bread, a crisp green salad dressed with our Lite Greek dressing or Lemon Vinaigrette.
Chef's Tip:
If cooking the fish on a kettle braai, it is not necessary to bury it in the coals. Cook on top of the grid with the lid closed.