Ingredients
1 whole sea bass, cleaned and gutted, weighing 1kg-1.5kg
Oil
1 large lemon or 2 small, sliced
Salt flakes
Coarse black pepper

Equipment needed
Fish cage

Method
Light the coals on your braai and when they are white hot, you are ready to cook.

Take your sea bass and make 5 diagonal slashes per side, don’t slash too deeply, you want to go through the skin and a little of the flesh but don’t go too deep.  Put the lemon slices inside the fish and season with the salt and pepper.  Brush a little oil over one side of one of the fish, and season.  Then turn the fish over as you put it into the cage.

Put oil over the other side of the fish and season again.  Close the cage and put on to your braai.  Cook for around 15-20 minutes, turning every 3 minutes or so.  You will know when it is done because when you press down lightly on the flesh, if it flakes slightly and is hot all the way through, it should be ready.