ON THE BRAAI
Place your fish on a piece of foil (shiny side up) large enough to cover the whole fillet and smear the fish with the crushed garlic.
Cut your onions into slices and place along the fish and generously place your knobs of butter along the fish. Cut your lemon into slices and place along the fish. Sprinkle with coriander and seasoning of your choice.
Cover with the foil and place on grid above medium coals (you should only be able to hold your hand over the grid for 10 seconds). Cook for approximately 20 minutes until the flavours soak into the fish. Your fish is done when it flakes with a fork but is still moist and juicy.
Serve with braaied corn on the cob and salad.
*Recipe and image credit: WWF SASSI.
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