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Chimichurri fish

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Chimichurri fish

10 minutes

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Chimichurri fish

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

2 Whole snoek or Woolworths whole tilapia, filleted into 4 fillets
salt, to taste

For the apple-and-baby marrow slaw, toss:

4 baby marrows, thinly sliced
2 celery sticks, thinly sliced
2 green apples, cut into matchsticks
1 T olive oil
1 T lemon juice
sea salt and freshly ground black pepper, to taste

For the chimichurri, mix:

2 t capers, chopped
30 g parsley, chopped
300 g gherkins, chopped
1 small red chilli, chopped
1 garlic clove, minced
4 anchovies, minced
2 T olive oil

Method

1. Salt the fish on the skin side. Braai over medium coals until slightly charred;
the flesh should still be slightly opaque.
2. Serve the chimichurri on top of the salad, topped with the fish.

Find more braai recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom