People generally eat more fish around Easter time. While the tradition is rooted in religion, it has also become a part of our culinary culture and we love it.

Fish is a healthy source of protein and nutrients. It is tasty and versatile too. This easy fish bake or braai is a delicious addition to your easter menu. 

Ingredients 

  • 1.5 kg skin-on fish fillets. We used kabeljou (cob) or hake
  • Ina Paarman’s Garlic Pepper or Lemon & Black Pepper Seasoning
  • 1 x 250 g Ina Paarman’s Char-grilled Peppers
  • 100 g kalamata olives, drained and pipped  olive oil
  • 30 – 45 ml butter, cut into cubes
  • ¼ cup chopped parsley

How to 

  • Prepare medium coals in a kettle braai.
  • Line an old baking tray with baking paper or foil.
  • Place the fish, skin side down, on the tray and season with Garlic Pepper or Lemon & Black Pepper Seasoning.
  • Cut open the pack of Peppers, drizzle the vinaigrette over the fish and sprinkle the Peppers and pipped olives over.
  • Drizzle generously with olive oil and dot with butter.
  • Place pan with fish on the grid, cover kettle braai with the lid and check for doneness after 10 minutes OR Bake for 10 – 13 minutes in a preheated 200°C oven on the middle shelf.
  • Use a fork and pull the fish apart on the thickest part. As soon as the flesh is white and flaky and no longer opaque and jellyish, the fish is done.
  • Garnish with chopped parsley.
  • Serve with Slow Roast Tomatoes and buttery jacket potatoes.

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People generally eat more fish around Easter time. While the tradition is rooted in religion, it has also become a part of our culinary culture and we love it.
Fish is a healthy source of protein and nutrients. It is tasty and versatile too. This easy fish bake or braai is a delicious addition to your easter menu. 

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Recipe courtesy of Ina Paarman