INGREDIENTS

For the fish:

1 whole fish (I used trout but any type can be used)

1 tomato sliced

1 lemon sliced

3 tbsp Berbere Spice Blend

6 cloves garlic

Salt – to season

Vegetable oil – for grilling the fish

FOR THE SALAD

1 red onion finely sliced

1 cup black olives – sliced

1 lebanese cucumber – sliced

1 tomato sliced

1 tbsp vinegar

salt – to season

METHOD

Mix the Berbere with the garlic cloves and grind to a paste.

Clean the fish well, wash and pat dry with a kitchen towel. Score on both sides and season with salt. Rub the paste onto the fish & coat well.

Line slices of tomato and lemon inside and over the top of the fish. Cover with foil and refrigerate for at least 2 hours or even longer if time permits.

Heat the grill to high and drizzle vegetable oil. Place the fish with the lemon and tomato slices ontop and grill for 10 minutes. Remove the lemon and tomato slices and carefully turn over the fi shand grill on the other side till done.

For the salad, mix all the veggies and just before serving, season with salt and vinegar

Serve hot with the grilled lemon, tomatoes and salad.