Stuffed fish

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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.

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