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1
Preheat oven to 170'C .
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2
check your piece of fish has no bones in it , if so remove , skin is optional , leave on or skin the fish , your choice .
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3
i take the skin off .
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4
lay a piece of foil out on a flat surface long enough to wrap the fish in .
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Now grease the foil with butter all over the foil .
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then lay the fish , skin side down , with or without the skin .
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starting with the garlic , place all along the top side of the fish from one end to the other ,then do the same with all the remaining dry ingredients along top of the fish , follow this with the pirri sauce and lemon juice and lastly season with cracked seasalt and cracked pepper .
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8
To Wrap take the two sides of the foil and bring them up to meet in the middle over the fish , pinch together and carefully roll them together tight all the way down to the fish .
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now the ends , one at a time , pinch shut and carefully and tightly roll up to meet the fish and seal .
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10
place the wrapped fish onto an ovenproof tray then into the preheated oven for about 20 minutes , depending on size of the fish .
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11
you can turn the fish at about 10 minutes then back again at 15 if desired , i sometimes do .
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once cooked remove from the heat then slowly open the foil , watching out for the steam cause it will be very hot .
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13
remove foil ,plate up and serve hot .
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enjoy .
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15
;-)
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NOTE : if sealed properly the foil will puff right up and out , but don't worry this is normal , this keeps the fish moist as it cooks in it's own steam and goodness .
