Yassa Fish

1 kg white fish, skin on
1-2 lemons
SIDS SALT & PEPPER to taste
1 large onion, sliced
2-3 cloves of garlic, minced
2-3 tbsp fresh chopped herbs basil, parsley etc
½ cup rice bran oil
1 tbsp mustard
SIDS SALT & PEPPER to taste
½ tsp paprika
1 hot pepper, (Scotch Bonnet)
½ tbsp chicken bouillon Maggie powder

Rinse fish, pat dry with a cloth or paper napkin then salt.
Prepare the marinade of lemon juice, onions, pepper, minced garlic, herbs and bouillon.
Douse the fish with the marinate and refrigerate for an hour.
GRILLING: When you are ready to grill, Wipe down the grill basket with oil towel and them immediately lay the fish down in the fish casket. Grill for about 1-2 minutes on each side. Remove and place on a plate
FRYING: In large frypan, heat oil over medium heat, add the fish, cook each side for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil but leave about 2-3 tablespoons.
Heat a cast iron or oven safe pan and fry the onions with the bay leaves, mustard and marinate juice left over from the fish, for about 5 minutes.
Add about ½ a cup of water cover and simmer until the flavours come together, 4-5 minutes. Adjust seasonings, adding SIDS SALT & PEPPER to taste. Discard the bay leaf.
Place the fish back in the pan on top of the onion sauce. Simmer for another 5-8 minutes until flavours come together.
Arrange the fish on a plate, top with the lemon and mustard sauce. Garnish with the remaining lemon half and serve.