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A few Sundays ago, we were going through a serious fish craving. I bought a beautiful fat angel fish and got the fishmonger to butterfly it for me. Angelfish has such a clean delicate flavour, so I wanted to keep the flavours simple. I chose to wrap the fish in foil and steam it rather than cooking it directly onto the heat of the braai. I even wrapped asparagus in foil with some butter etc, and steamed that over the fire. The end result was a flavour and texture sensation. I quite liked the foil idea, I saved myself from plenty of dishes, serving the fish and veg as is and everybody just helped themselves. I suppose you could’ve done this all in the oven, but it was superb just sitting in the garden next to the crackling fire, a glass of bubbly brut in hand and munching copious amounts of olives and bread while we wait for the “piece de restistance”. This is what Sundays are made for!

Wash and dry the fish

  • Fish: Top the one side with blocks of butter, a handful of parsley, crushed garlic and the zest and juice of 1 lemon.Season. Then fold the other side over the filling and wrap tightly in foil. The fish takes 20 minutes on each side to cook over a medium heat from the coals.
  • For the asparagus, just add butter and seasoning and wrap in foil. Place the asparagus on the heat for the last 10 minutes of cooking.
  • For sweet potato wedges: boil 2 large sweet potatoes until tender, then cut them into wedges. Place onto a baking tray, drizzle with olive oil, season and Just before the fish goes on the braai, roast at 220 degrees for +- 30 minutes or until super crispy. I like them almost cajun!!
  • For smoor(tomato and onion sauce): Fry 1 chopped onion and some garlic in a bit of oil until soft and caramelised. Add 4 chopped tomatoes(or 1 tin), 2 Tbs balsamic vinegar, 2 tsp brown sugar, salt and pepper, 1/2 tsp mixed herbs, cover and simmer for +- 30 minutes until reduced, sweet and delicious! Serve with the fish and wedges!

While prepping the food, J made freshly squeezed OJ….yum yum yum… we just love this mellerware juicer thingy mabob.

Our lovely array of nibbles and delicious, crispy Rhebeek Cellar Brut.

And there you have it! the smoor, the buttery asparagus and the fall off the bone lemony angelfish.

Crunchy asparagus, tender fish, crispy sweet wedges and sweet and sour tomato smoor finished off with some lemon of course!

All together, a lovely Sunday late lunch!

We all loved the angelfish and we will definately be eating it more often!

Isn’t this the healthiest looking “braai” ever?

Excuse the pics, wasn’t in the food styling zone at the time! 🙂

Well, it’s cold and rainy in CT and I feel like a big bowl of soup!

About The Author

Food consultant, recipe developer and stylist.

16 Responses

  1. JustChef

    I am SO making Chicken Soup tonight!!! I love your idea of steaming the asparagus at the same time!

  2. sharonsmit

    That does look delish!!! *making plans to go past the fishmonger on the weekend…*
    Jnb is tooo hot – like 30’c…. oi!

  3. Gaby866

    this is a perfect idea ! I will have a family invasion on Sunday with hopefully better weather here in CT !

  4. leaineskitchen

    A lovely braai 🙂 As you’ve probably noticed, I also love cooking in foil – generally – but I bet it’s awesome on the braai 🙂

  5. experiment69

    Hi. Once again, delicious!! And your photos look as if they belong in a lifestyle magazine. I once worked for a food company that made stuff especially for the braai and one of the most popular items were butternut halves that were cleaned out and filled with any veg you liked eg. cauliflower, diced potatoes, baby onions as well as the butternut that was removed, top with butter or garlic butter, wrap the entire butternut half in foil and place on the braai and cook until the veggies are well cooked and the butter melts all over the veggies. You dont even need any plates because you can eat everything out of the butternut with a spoon.


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