Cob in foil on the fire

A friend of ours rang us up the other day and offered us a fish which he had just caught.  How can one refuse such a generous offer.  Even better was the gift of it being scaled, gutted and filleted.  BONUS!  Thanks Bernie, you are a star.

Cob in foil 1

All ready to be wrapped up an put on the coals

With having Pete home the last while and the weather being so lovely in the evenings, it is no surprise that we braai (barbecue) just about every other night and enjoy dining al fresco.

This cob was so moreish that we have enjoyed it twice in one week.  Now to wait for another kind offer of more fish or get on the river and catch one ourselves.  You can substitute the cob with any other fish – the simple flavours will compliment anything from sole to stock fish.

There really is no recipe for this, more a guideline, a un-recipe if you like.

Fish in Foil

Ingredients

Fish fillet of choice
Butter
Olive oil
Coarse salt
Black pepper
Lemon zest
Fresh Dill

Method

  1. Place the fish on a piece of tin foil.
  2. Place all of the ingredients over the fish.
  3. Wrap the fish in the foil tightly.
  4. Hand the package to your husband to cook over the coals.
Cob in foil 2

No prizes for this pic but the fish was delicious!

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48 thoughts on “Cob in foil on the fire

  1. Sounds delicious! Peter and I are at Kiama for a few days… we just had beautiful fresh fish cooked on the BBQ with butter and lemon. Sometimes the simplest things are the best!

    • Thanks Anne, it was scrumptious! I am not sure if cob is a “South African” fish or if it is called something else around the world. This one was about 3kg and I have seen pictures in the papers before of cob over 100kg! Have a happy day. 🙂 xo

  2. There’s nothing to beat really fresh fish, simply prepared so you savour the fish rather than be overwhelmed by the flavourings. Your pictures look very good to me and I particularly like step 4…

  3. This looks just wonderful and lemon & fresh dill make the most wonderful companions to fish, don’t they?! Your “guideline” is spot-on. I’ll be adding fish to our dinner menu this Sunday. Thank you for the inspiration today!

  4. Now that’s the perfect way to have fish and it doesn’t get any better when it’s as fresh as that. We had a very bad corn season here this past year and I don’t think I bought it more than twice. Usually I’ll stop by the farm stand once a week to pick some up. Maybe next year, these things tend to go in cycles.

    • Living here at the River, I have got quite good at scaling, gutting and filleting a fish Celi. Even my own family are impressed although I much prefer when they come already ready for the pan. Have a super day. 🙂 xo

  5. Not only a great gift, I love how it was delivered all prepared! Nothing more challenging than having to gut and scale a fish. And I like your simple recipe because I think fish is at its best cooked this way xx

  6. There is absolutely nothing I love more than a freshly caught fish. We got to sample once on a trip to Mexico when the restaurant cooked up my husband’s fish from an excursion. There is no comparison.. I can just imagine how this must have been a real treat!xx

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