Grilled Spicy Whole Linefish

  • Preparation Time:
    5 mins
  • Cook Time:
    20-35 mins
  • Serves:
  • 2 kg fresh, whole Linefish
  • 1 lemon, sliced
  • 3 ml salt and pepper
  • 1 pouch ROYCO® Cape Malay Curry Cook-in-Sauce 415g
  • 30 ml Coriander leaves
  • 1 lemon, cut into wedges
  • Preheat the oven to 180°C
  • Make 3 slashes on each side of the fish, season and stuff the cavity with lemon slices.
  • To Cook:
  • Oven– Place fish on a foil covered baking tray, brush liberally with the ROYCO® sauce. Bake at 180°C for 30 minutes, basting frequently, then grill for 5 minutes.
  • Braai– Brush the fish liberally, inside and out with the ROYCO® sauce. Place in a fish grid and braai over medium coals, basting frequently, for aprox. 10 minutes per side.
  • Garnish with fresh coriander leaves and serve with extra lemon wedges
  • If the dorsal fin of the fish comes out easily when pulled, the fish is cooked. The flesh should also be opaque and come away from the bones easily


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