Smokey Fish with Lemon & Quick Aioli

Serves six / Preparation time 5 minutes / Cooking time 25 minutes

For the fish
  • Two fresh silvers, gutted and scaled
  • Quarter cup of olive oil
  • Two lemons, thickly sliced
  • 10g fresh herbs, such as flat leaf parsley, dill or thyme and extra to serve
  • Salt and freshly ground black pepper to taste
For the aioli
  • One whole head of garlic
  • Two tbsp of olive oil
  • 1 ½ cups good quality shop-bought mayonnaise

Use any fresh, sustainably sourced fish you can lay your hands on for this recipe – it is perfect for the braai. Serve as is with warm crusty bread or your favourite salad.

  1. Start by roasting the garlic for the aioli: drizzle the head of garlic with olive oil and wrap in tin foil. Place in a preheated oven of 160°C for 20 minutes, or until caramelised and soft.
  2. Place the fish on a work surface and brush with the olive oil. Fit as many lemon slices as you can in the cavity of the fish, along with a large handful of fresh herbs. Season well with salt and black pepper. Cook on medium heat for 10 – 15 minutes  (depending on the size of the fish) or until firm to the touch.
  3. Lastly, lightly mash the garlic cloves and stir into the mayon-naise. Season to taste, if necessary, with salt and lemon juice, reserving the garlic oil.
  4. Serve the fish whole with the aioli, extra chopped herbs, reserved garlic oil and your choice of side – we opted for crunchy greens with a splash of lemon juice.

We can do this,
if we do it together.

Warwick Estate will be closed from 27 March to 16 April due to the #21daylockdown.
That means the farm is closed to wine tastings and gourmet picnics. 

We are taking online orders, but delivery can only be done when the nationwide ban on alcohol is lifted.

Capreo & Kapweine are also still operating in the EU for any Warwick home deliveries. 

Thank you South Africa for doing your part. 

Let's #flattenthecurve together.

View the South African Government's Covid-19 Info Page here.