Serves 2

1 whole medium fish (eg. Silverfish)

2 Tbs Cajun spice

2 Tbs olive oil

Juice of 1/2 lemon

2 cups shredded cabbage

2 Jazz Apples, cut into matchsticks

Juice of 1/2 lemon

1/4 cup mayonnaise

2 Tbs sour cream

1 Tbs chopped chives

Salt & pepper to taste

Preheat the oven to the grill setting – as hot as your oven will go.

Make deep cuts into the fish, on both sides.

Mix together the Cajun spice, olive oil and lemon juice, then rub all over the fish, including inside the cavity.

Grill the fish until the skin is crisp and the flesh is tender.

Make the slaw by combining all the ingredients and tossing well until combined.

Serve the piping hot fish with the Apple slaw on the side.