Whole braaied fish with lemon, fennel and coriander

There's nothing quite as impressive as a whole braaied fish. This one is stuffed with lemon and fennel, perfectly light for a sunny springtime braai.

1 hour

Serves 2-3


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  • 1 (about 1kg) whole angelfish, cleaned
  • Salt and milled pepper
  • 2 cloves garlic, thinly sliced
  • 1 bulb fennel, thinly sliced (reserve fronds for garnish)
  • 1 stalk lemongrass, bruised and halved
  • 2 lemons, sliced
  • Handful fresh coriander
  • Tartare sauce or tzatziki, for serving



  1. Prepare medium-hot coals in a kettle braai (you should be able to hold your hand over the coals for 3-4 seconds only).
  2. Season fish and fill the cavity with garlic, fennel, lemongrass, lemon slices and coriander.
  3. Wet 4-6 sheets newspaper and line with baking paper before wrapping fish in newspaper.
  4. Place on grid over coals and cover with braai lid.
  5. Braai fish for about 20-30 minutes, or until the newspaper is dry.
  6. Garnish fish with chopped fennel fronds and extra lemon slices, if you like.
  7. Serve with tartare sauce or tzatziki on the side.


Browse more braai recipes here.


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