Oven Roasted Kob with pecan nut & herb crust

Inspired by the West Coast, this oven roasted Kob with pecan nut and herb crust is ideal with some good ol’ chips or a beautiful couscous. It’s easy to make and is sure to be loved by all!


  • Finely grated rind of a lemon

  • 150ml chopped pecan nuts (or substitute with nuts of your choice)

  • 3 crushed garlic cloves

  • 1 filleted medium kob

  • 5ml Thai seven spice or garlic-and-herb seasoning

  • 125ml chopped fresh chives and parsley

  • 60ml lemon juice

  • 125ml melted butter

  • Salt and pepper



  • Preheat your oven to 180 degrees

  • Season your fish well with salt and pepper, as well as your seven spice or garlic-and-herb seasoning.

  • Grease your baking tray or oven rack to avoid the skin sticking.

  • Place the kob, skin side down, on the baking tray.

  • Mix together your butter, garlic, lemon juice and lemon rind together and brush it onto your fish.

  • Bake for 10 minutes and brush with some more of the above mixture.

  • Mix the nuts and herbs together and top with half of the mixture.

  • Bake for another 10 minutes or until cooked.

  • Top your kob with the rest of the nut and herb mixture just before serving.