Now here is a good example of what makes the Camp Braai so versatile.

Harry from Fire to Fork braai'ed a freshly caught snapper in the Camp Braai over some medium coals. The hardest part of this recipe is to actually catch a fish, the rest is very easy and only takes a couple of minutes to put together.


Pan sized Snapper or other white fleshed fish (approx. 400 - 700g)
 A loaf of crusty bread (pana de-casa or sourdough)
 1 bulb of garlic
 Sprig of flat leaf parsley
 Course salt and pepper


1. Remove seeds from your capsicum and slice the cheeks off 2 sides

2. Put the capsicum in the Camp Braai skin side down until blackened

3.Remove and let cool for 2-5 min, then remove the skin by wiping it (it should come off very easily)
4. Place 1 tbsp coarse salt, 5 cloves of crushed garlic and ¼ cup olive oil in a mortar and pestle, then work the mix for 7-10min or until fragrant and partly combined
5. Scale your fish and cut large slits down the body
6. Cover the fish in the garlic emulsion ensuring plenty of it is in the slits
7. Put in the Camp Braai and set to a medium/high heat for 5-7min until brown and crispy on one side
8. Cover some slices of bread in the garlic emulsion on one side
9. Flip the fish and place the garlic bread dry-side-up on top of the Camp Braai
10. Flip the garlic bread regularly with tongs until both sides are browned (do not keep flipping the fish)
11. Serve with a generous sprinkle of flat-leaf parsley, a very generous coat of olive oil and some freshly ground black pepper

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