4 bacon rashers chopped
1 celery stick chopped
1 onion chopped
30 ml oil
1 red pepper chopped
1 packet ROYCO Sour Cream and Chive Potato Bake
350 ml cooked rice
30 ml parsley chopped
50 ml flaked almonds roasted
1.5-2 kg whole line fish butterflied
1. Fry the bacon in 5 ml oil for 3-4 minutes, set aside.
2. Fry the celery and onions in 15 ml oil for 2-3 minutes, add the red peppers and cook for another 2 minutes. Remove from the heat, add 125 ml water and ½ the packet of ROYCO Potato Bake. Add the rice, bacon, parsley and almonds. Place this mixture into the cavity of the fish.
3. Brush the remaining oil onto the skin of the fish then sprinkle over the remaining ROYCO Potato Bake.
4. Wrap fish in foil then braai over medium coals for 15-20 minutes per side.
Tip: Ask your fish monger to de-bone the fish for you.