This recipe was inspired by a dish in the traditional Westcoast Cookbook, edited by Ina.
YOU WILL NEED
- 1 whole snoek, butterflied and rinsed
- Ina Paarman's Fish Spice
- 1 red bell pepper
- 1 medium onion
- 1 medium tomato
- ½ cup (125 ml) Ina Paarman’s Peach Apricot Chutney
- ½ t (2,5 ml) Ina Paarman's Lemon & Black Seasoning
Adjust the oven shelf to one below the middle position. Preheat the oven to 200°C.
Season the meaty side of the fish lightly with Fish Spice. Grate the onion and tomato into a mixing bowl. Add the Peach Apricot Chutney and mix. Place the snoek, meaty side up, in a baking dish. Spoon the chutney mixture over and bake for 30 minutes, until just done.
Very tasty with freshly baked bread and a green salad dressed with our Creamy Honey Mustard Dressing.
Braaied Snoek Variation
Season the fish lightly with Fish Spice, brush meaty side with oil. Cook meat side first, very briefly. Turn the fish, skin side down, and spread the chutney mixture over the meaty side. Braai slowly, without turning, until fish is done.