Lemon & Black Pepper Seasoning, Garlic Pepper Seasoning, Char- grilled Peppers
You will need
1 – 1.5 kg skin-on fish fillets. We used kabeljou (cob) or hake
Ina Paarman’s Garlic Pepper or Lemon & Black Pepper Seasoning
1 x 250 g Ina Paarman’s Char-grilled Peppers
100 g kalamata olives, drained and pipped
olive oil
2 – 3 T (30 – 45 ml) butter, cut into cubes
¼ cup (60 ml) chopped parsley
Oven Method
Bake for 10 – 13 minutes in a preheated 200°C oven on the middle shelf. Test for doneness as explained above.
Method
Prepare medium coals in a kettle braai.
Line an old baking tray with baking paper or foil.
Place the fish, skin side down, on the tray and season with Garlic Pepper or Lemon & Black Pepper Seasoning.
Cut open the pack of Peppers, drizzle the vinaigrette over the fish and sprinkle the Peppers and pipped olives over.
Drizzle generously with olive oil and dot with butter.
Place pan with fish on the grid, cover kettle braai with the lid and check for doneness after 10 minutes.
Use a fork and pull the fish apart on the thickest part. As soon as the flesh is white and flaky and no longer opaque and jellyish, the fish is done.
PLEASE DO NOT OVER COOK!!!!
Garnish with chopped parsley.
Serve with Slow Roast Tomatoes and buttery jacket potatoes.
