Oven roasted kob topped with a pecan nut and herb crust

A little Thai seven spice, chopped fresh parsely and chives, lemon rind and chopped nuts make a beautiful topping for green-listed kob. The recipe comes to us from Christine Campendale's new book "Everyday Delicious", which is inspired by the West Coast.

Serves: 6


finely grated rind of 1 lemon
150 ml chopped pecan nuts
3 cloves , crushed
1 medium kob (± 1 kg), filleted
5 ml Thai seven spice or garlic-and-herb seasoning
125 ml chopped fresh and chives parsley
60 ml freshly squeezed lemon juice
125 ml melted butter
Salt and black pepper


Preheat the oven to 180 °C. Season the fish with the salt, pepper and Thai seven spice. Grease an oven rack with butter (to prevent the skin from sticking). Place the fillets of fish on the oven rack (skin-side down) and place in an oven pan. Mix the melted butter, garlic, lemon juice and rind together. Brush the fish with the mixture, but reserve some to baste the fish during baking. Bake for 10 minutes and then baste with the leftover lemon butter. Mix the chopped nuts and the herbs together and top the basted fish with half of the mixture. Bake for a further 10 minutes, or until cooked. Top the fish with the rest of the nut and herb mixture just before serving. Serve hot or cold.

Recipe extract from Christine Campendale’s Everyday Delicious, published by Human & Rousseau.

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