Recipe Brian Smit
2 white stumpnose, scaled and cleaned
Salt and milled black pepper
1 lemon, cut into wedges
1 red onion, finely chopped
Heat a cast-iron pan over the fire.
When the pan starts smoking, add the butter.
Season the fish with salt and black pepper, and place in the pan, cooking for about 10 minutes on each side.
Squeeze the lemon juice over the fish, add the onion and capers, and season to taste.
This article was originally featured in the House and Leisure 2013 Food issue.