kob stuffed with fennel and orange

Serves: 6

Ingredients:
1 whole kob
1 medium fennel bulb, sliced
1 orange
1 lemon
20 g dill
20 g chives
2 teaspoons olive oil
3 tablespoons olive oil
salt and black pepper

Method:
stuff the belly of the fish with the sliced fennel, chives and dill.
slice half of the orange and half of the lemon.
stuff the slices of citrus into the fish. use the remaining half of the orange and lemon for the juice, and squeeze the juice over the fish.
rub the outside of the fish with butter and drizzle with olive oil.
season with salt and pepper.
wrap the fish up in 2 layers of foil. place on the braai over medium to low coals for about 15 minutes, then turn the fish for a further 15 minutes.
unwrap the fish from the foil, taking care to reserve the juices which you can use to dress the fish when serving.