Kob Stuffed With Fennel & Orange

Kob Stuffed With Fennel & Orange recipe
Kob Stuffed With Fennel & Orange
There are many benefits to eating fish more often. Fish includes key micronutrients: mineral phosphorus, selenium, potassium, iodine, zinc and magnesium and vitamins B2, B12 and D.
  • 1 whole sustainably farmed kob
  • 1 medium fennel bulb, sliced
  • 1 orange
  • 1 lemon
  • 20 g dill
  • 20 g chives
  • 30 g butter
  • 50 ml olive oil
  • Salt & black pepper
  • Tin foil
  1. Stuff the belly of the fish with the sliced fennel, chives and dill
  2. Slice half of the orange and half of the lemon
  3. Stuff the slices of citrus into the fish
  4. Use the remaining half of the orange and lemon for the juice, and squeeze the juice over the fish
  5. Rub the outside of the fish with butter and drizzle with olive oil
  6. Season with salt & pepper
  7. Wrap the fish up in 2 layers of foil
  8. Place on the braai over medium to low coals for about 15 minutes, then turn the fish for a further 15 minutes
  9. Unwrap the fish from the foil, taking care to reserve the juices which you can use to dress the fish when serving.