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.