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.
Ingredients
- 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
Instructions
- Stuff the belly of the fish with the sliced fennel, chives and dill
- Slice half of the orange and half of the lemon
- Stuff the slices of citrus into the fish
- Use the remaining half of the orange and lemon for the juice, and squeeze the juice over the fish
- Rub the outside of the fish with butter and drizzle with olive oil
- Season with salt & pepper
- Wrap the fish up in 2 layers of foil
- Place on the braai over medium to low coals for about 15 minutes, then turn the fish for a further 15 minutes
- Unwrap the fish from the foil, taking care to reserve the juices which you can use to dress the fish when serving.
