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Written by MasterChef Judge Pete Goffe-Wood and his Angelfish Recipe with pesto, asparagus and new potatoes.
When it comes to the braai we all to often get overrun by boerewors, chops and steak, a fish braai is often overlooked. My theory on this is that nobody really believes that a meal can cook so quickly and have this innate fear that it’s not cooked through properly. Well we can debunk that right now, fish is the ideal quick braai meal.
It’s the roasted garlic for the pesto that takes forever.
The proper name for Angel fish is the Atlantic Pomfret. It is found in the Atlantic, Indian and South Pacific oceans and they vary in size between 40 to 100 cm, reaching depths of up to 1,000m.
In South Africa, they are a common by-catch of the hake fishery and generally known as “angelfish”, although it is not a true marine angelfish.
Watch Pete Goffe-Wood show you how to prepare Angelfish on a braai.
Serves: 4 Preparation: 25 min Cooking: 5-7 min
Ingredients:
| Angelfish fillets | 4 | |
| Fresh Asparagus | ||
| Flat Leaf Italian Parsley | 2 | handful(s) |
| Garlic Cloves | 2 | |
| Lemons | 3 | |
| Salt & Pepper | ||
| Olive Oil |
Method:
- Roast the garlic cloves in the oven at 180C for 20 minutes
- Drizzle some olive oil and salt & pepper on the asparagus
- Lash some olive oil over the fish
- Season the fish with salt & pepper
- In a pestle and mortar smash the parsley, roasted garlic olive oil and lemon juice together.
Cooking
- Cook the fish fillets on the braai for about 5-7 minutes turning halfway
- Cook the asparagus on the braai for about 2-3 minutes
