Braai Baked whole fish with herby Butter

For the Butter:

1. In a mortar, crush the parsley and basil with the salt, until it forms a paste.
2. Add the Flora and mix.

For the fish:

1. Place the fish on a piece of greaseproof paper on a baking tray.
2. Stuff the fish under the gills with the lemon, orange and onion slices.
3. Spread 2 spoons of herb butter into the cavity.
4. Spread 2 spoons of herb butter over the top of the fish.
5. Wrap the fish in the greaseproof and place on a medium heat braai (or 180C oven) for 20-25 minutes.
6. Take the fish off the braai and unwrap from the greaseproof paper.
7. Serve on a bed of rainbow slaw with steamed baby potatoes, brushing the fish and potatoes with the remaining herb butter.