Trout with herbs

1 Butterfly the fish, but don’t remove the head, tail or skin. Make sure all the scales have been scraped off, remove the insides, rinse the fish well and press dry with kitchen towel. Using a sharp knife, score the fish on both sides. Rub the fish inside and out with the oil, sugar, salt and pepper.

2 Remove the coriander leaves from the stems and keep for the sauce; chop the stems coarsely and put them, together with the citrus slices and lemon leaves, inside the fish. Fold the fish closed.

3 Braai the fish whole over medium-hot coals until the flesh is just cooked and the skin is crispy (about 20–30 minutes, depending on the heat of the coals and the size of the fish; you can also bake the fish in a hot oven at 200°C until done).