Sole Braai – The South African Way

All South Africans have, at some point or another, stood in the rain with a fizzling fire and a piece of meat. Braaiing is more about the social thrill than the actual food, until you taste the food and it becomes more about the food and all about the beer, sunshine and good times shared with friends.

In short, a braai is the best thing to do with most meat.

This braai is a bit of a cheat version and can also be done in the oven.


Cut tin foil strips 3 times the width of each fish you want to cook. Sole is the best, but any fish can be easily substituted.

Spread a thin layer of crushed garlic onto the foil thats about the same size as your piece of fish.

Put a row of lemon slices on top of the garlic and cover the lemon with a very thin layer of finely sliced onion. You want to go for lots of lemon and a little bit of onion.

Add a generous sprig of fresh time, taking care to remove the big stalks.

Place the fish directly onto the lemon pile. Sprinkle with a generous coating of black pepper. Place small pieces of butter along the length of the fish and squeeze 1/2 lemon over the top.

Wrap the foil into a parcel and place on the braai for 3 1/2 minutes on each side, turning once.

Serve with fire-baked potatoes and salad.


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