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In the Kitchen - Dec '22 / Jan '23



1.5 kg kabeljou cleaned and gutted
80 ml lemon juice
60 ml lemon rind, keep 15 ml for sprinkling on fish
80 ml olive oil
large handful parsley, chopped
6 sprigs oregano
30 ml dry oregano
5 ml minced garlic
fresh or dry bay leaves
coarse salt and black pepper


  1. Blend all the above ingredients (except the bay leaves) together in a food processor until well chopped.
  2. About half an hour before grilling the fish, place some bay leaves and fresh parsley inside the fish. Season with salt and pepper and sprinkle with some lemon rind.
  3. Pour ¾ of the sauce over the fish, cover and leave to marinate until ready to cook.
  4. Preheat a braai until it is very hot. Brush a fish braai grid and the fish with oil. Spray the grid with Spray and Cook before placing fish inside.
  5. Grill for 10 minutes each side, allowing skin to blacken.
  6. Baste frequently with remaining sauce. Serve immediately with a fresh Greek salad on the side.

Janina Clinning

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