Prep time: 15 minutes
Cook time: 20 minutes
- 1 Cedar Plank, untreated
- 1 whole fish fillet (450g – 700g)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- small bunch of dill leaves
- 1 lemon, sliced
- salt and black pepper, freshly ground
- Soak the cedar plank in water for 2 hours before you plan on braaiing, then drain. Pat fish dry with paper towels.
- Then rub them with olive oil on both sides and generously season with salt, pepper and paprika on both sides.
- Lay the fish on the cedar plank and spread the lemon slices and dill over the top.
- Preheat your braai to medium to high heat for 10 - 15 minutes. Shift the coals to one side of the braai. Place the Cedar Plank in the centre of the hot grid.
- Cover the braai and cook until the fish is cooked through, around 20 - 30 minutes. The internal temperature should read 57°C.
- Transfer the fish and plank to a platter and serve right o the plank.
Freshness is key. Use the freshest fish you can find. If purchasing a whole fish, the eyes must be clear, the gills bright red and the scales shiny.
Get to know your local fishmonger or deli. Ask them questions about where the fish comes from and how it was caught.
Serve with herb-roasted potatoes, sugar-snap peas, and/or par-grilled brussels sprouts.