Spicy butterflied fish

Butterfly any firm sustainable fish, rub it with a paste of herbs, lemon and spices, cook it on the braai or in the oven, and say hello summer!

Serves: 4-6

Spice Paste:

2 garlic cloves, crushed

3cm fresh root ginger, peeled and grated

5ml (1 tsp) ground cumin

5ml (1 tsp) paprika

5ml (1 tsp) coriander seeds, roughly crushed

125ml (½ cup) chopped fresh parsley

125ml (½ cup) chopped fresh coriander

60ml (4 tbsp) olive oil

Pinch of saffron threads, soaked in 30ml (2 tbsp) boiling water

Finely grated zest of 1 lemon

2.5ml ( tsp) ground cinnamon

Other ingredients:

1 whole fish, cleaned and butterflied, e.g. dorado, yellowtail or farmed kabeljou

Coarse salt

Method:

1) Prepare a  braai  (gas or other) or preheat the oven to 200°C.

2) Combine the garlic, ginger, cumin, paprika, coriander seeds and fresh herbs in a pestle and mortar and pound into a paste with the oil. Mix with the saffron (including liquid), lemon zest and cinnamon.

3) Place the fish skin side down on a baking tray or piece of foil and sprinkle lightly with salt. Spread the paste over the fish and allow to stand for 15 minutes before cooking on the braai or in the oven, without turning, until done — about 15-20 minutes depending on size.

4) Serve immediately with salad.