Stuffing Cook the spinach,
squeeze out the liquid and chop
finely. Bring the stock and wine to
the boil and add the butter and
couscous. Bring to the boil once
more, stir well, remove from
the heat, cover and stand for
10 minutes. Fluff the couscous
with a fork and stir in the spinach
and herbs. Season with salt and
pepper and stir in the egg.
Fish Season the fish with salt and
pepper. Fill the cavity with the stuffing.
Brush the fish and a hinged
braai grid with oil. Braai the fish for
15 minutes on each side. Serve with
lemon slices and roast vegetables.
Stuffed fish
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