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.
- 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.
- 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.
- 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.
- 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.